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Sunday, July 1, 2018

Buffalo Chicken Deviled Eggs


My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida

TOTAL TIME: Prep: 25 minutes + chilling
YIELD: 24 servings

12 hard-cooked large eggs
1/2 cup crumbled blue cheese, divided
2 celery ribs, finely chopped
1/2 cup mayonnaise
1/4 cup finely chopped cooked chicken breast
3 tablespoons minced fresh parsley
1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce
1/8 teaspoon pepper

Additional Buffalo wing or hot pepper sauce, optional

1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce, and pepper.

2. Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce. 

Nutritional Facts: 1 stuffed egg half: 85 calories, 7g fat (2g saturated fat), 98mg cholesterol, 111mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.  (Video at link)

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