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
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- 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., 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.
Nutrition Facts : Calories 85 calories, Fat 7g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BUFFALO DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula.
- Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve.
BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)
If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) ***if you like a lot of chicken, I now use a full cup of chopped (and I'm talking chopped) chicken and any extra mix I have after the eggs are filled, I use them on a celery log and cut them into bite size pieces (think ants on a log). Also, I now add a little bit of ranch to the chicken soaked in buffalo sauce (thanks to a review). ENJOY!
Provided by Phammy
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
- combine yolk and butter.
- stir in celery and Tabasco.
- add chicken and 5 teaspoons of Buffalo sauce.
- place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
- fill egg whites with mixture and garnish with celery.
- enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
Nutrition Facts : Calories 465.4, Fat 40.1, SaturatedFat 19.8, Cholesterol 633.6, Sodium 406.4, Carbohydrate 1.7, Sugar 1.7, Protein 23.5
BUFFALO CHICKEN DEVILED EGGS
This is great for tailgating or just watching football at home! I like to make extra Buffalo chicken and dip with celery and carrots.
Provided by Cindy Anschutz Barbieri
Categories Spicy Deviled Eggs
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
- While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
- Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
- Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.5 g, Cholesterol 213.9 mg, Fat 16.5 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 5.8 g, Sodium 622.9 mg, Sugar 1 g
BUFFALO DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 dozen buffalo deviled eggs
Number Of Ingredients 0
Steps:
- Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.
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