Buffalo Chicken Deviled Eggs


12 hard-boiled 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


1Cut 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.
2Spoon 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.

Helpful Hints:

Total Time
Prep: 25 min. + chilling
Makes 2 dozen
Nutrition Facts
1 stuffed egg half: 85 calories, 7g fat (2g saturated fat), 98mg cholesterol, 111mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.
My daughter loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle.

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