Buffalo Chicken Deviled Eggs


  • 12 hard cooked eggs
  • 1/2 cup crumbled blue cheese, divided
  • 2 celery ribs, minced
  • 1/2 cup mayonnaise
  • 1/4 cup chicken breast, finely chopped
  • 3 tbs fresh parsley, minced
  • 1 tbs buffalo wing sauce
  • kosher salt and black pepper to taste
  • additional hot wing sauce, optional
  •  Cut eggs lengthwise in half.
  • Remove yolks, reserving whites.
  • In a bowl, mash egg yolks and 1/4 cup blue cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce, salt and pepper.
  • Spoon mixture into egg whites.
  • Refrigerate, covered for at least 1 hour before serving,
  • Sprinkle tops with remaining blue cheese and if desired, drizzle with additional wing sauce.

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