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Flavorful Buffalo Chicken Deviled Eggs Recipe Easy Homemade Appetizer with Blue Cheese

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A bold twist on classic deviled eggs featuring shredded buffalo chicken and tangy blue cheese for a spicy, creamy appetizer perfect for parties and casual get-togethers.

Ingredients

Scale
  • 12 large eggs, hard-boiled
  • 1 cup cooked shredded chicken (rotisserie or poached)
  • 1/4 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1/4 cup mayonnaise (light mayo optional)
  • 1/4 cup blue cheese crumbles (e.g., Maytag or Danish Blue)
  • 2 tablespoons Greek yogurt
  • 2 celery stalks, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: smoked paprika for garnish

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat (about 10 minutes). Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
  2. Drain the hot water and transfer the eggs to an ice bath or run cold water over them for several minutes. Gently tap and peel the eggs, then slice each in half lengthwise. Remove yolks and place them in a mixing bowl.
  3. Add shredded cooked chicken, buffalo wing sauce, mayonnaise, Greek yogurt, finely chopped celery, sliced green onions, lemon juice, garlic powder, salt, and pepper to the bowl with yolks.
  4. Mash and mix the ingredients with a fork or potato masher until smooth but slightly chunky, ensuring shredded chicken is evenly distributed. Adjust buffalo sauce or mayo to taste.
  5. Fill each egg white half with the buffalo chicken mixture using a spoon or piping bag, creating a generous mound without overflowing.
  6. Sprinkle crumbled blue cheese evenly over the filled eggs.
  7. Optionally dust with smoked paprika for color and smoky flavor. Cover and refrigerate for at least 30 minutes to let flavors meld.
  8. Serve chilled. Best enjoyed the same day but can be stored in an airtight container in the fridge for up to two days.

Notes

Peeling eggs under running water helps remove shells easily. Shred chicken finely for smooth filling. Adjust buffalo sauce to control heat level. Use a piping bag for neater presentation or a spoon for rustic style. Chill eggs before serving to meld flavors. For dairy-free, omit blue cheese and use dairy-free alternatives or extra celery.

Nutrition

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