Buffalo Chicken Deviled Eggs
This past Easter I decided to “sign up” for deviled eggs as my contribution to our family’s Easter lunch. Mind you I have never attempted to make deviled eggs, but I thought I would give it a try since we have an abundance of fresh eggs.
I didn’t want to make plain old deviled eggs, mainly because I don’t like them. So I decided to make a buffalo chicken style egg. I was a little nervous about how they would turn out and honestly was scared to try one. Luckily I had a whole group of unsuspecting family members to be my guinea pigs!
Turns out they were a HUGE hit and even I was a big fan. These will definitely be on the menu next year and probably for Super Bowl as well. As my brother in law said….they taste like a little buffalo wing….yummy!
12 boiled eggs
1/2 cup thrive freeze dried chopped chicken*
1 tbs thrive freeze dried celery*
3 tbs hot sauce
2 tbs ranch dressing
Fill a large pot with cool water 1″ above eggs. Bring to a boil for 1 minute, cover and let sit for 15 minutes. Remove eggs and place them in a bow of ice water to stop the cooking process. Once eggs are cooled, peel and halve the eggs.
Combine chicken, celery, hot sauce, dressing and egg yolks. Mix with a fork until blended. Scoop mixture into egg halves. Serve cold and top with blue cheese if desired.
Categories: Appetizers Favorites Holiday Quick Sides
Tags: Celery Chopped Chicken