Buffalo Chicken Deviled Eggs

Buffalo Chicken Deviled Eggs Recipe: The tangy and spicy hot sauce blends perfectly with the creamy mustard deviled filling, enhanced by the feta and green onions for a harmonious flavor balance.

Simple recipe - Buffalo Chicken Deviled Eggs

My husband and I rarely dine out, and it's been quite some time since I enjoyed a delicious buffalo chicken dish. That changed when I prepared the buffalo sauce for our new Buffalo Chicken Deviled Eggs Recipe. This recipe combines classic deviled eggs with tangy, moderately spicy buffalo chicken, savory feta cheese, and fresh green onions. Truth be told, I may have indulged a bit too much while creating this dish, and even did a little happy dance. The zesty and vinegary kick of the hot sauce complements the creamy mustard deviled filling perfectly, while the feta and green onions add a delightful balance to the flavors.

Buffalo Bliss: Spicy Twist on Classic Deviled Eggs - Buffalo Chicken Deviled Eggs

Few easy steps to create these mouth watering Buffalo Chicken Deviled Eggs

Equipment

• Pot

• Mixing Bowl

• Spatula

Tips or Tricks

• I like adding salt and vinegar to my water to help make peeling eggs easier

Length of Time

• Prep Time - 10 minutes

• Cook time - 27 minutes

Servings

• Serving Size: 1 egg

• Servings: 12

Ingredients

• 6 hardboiled eggs

• 2 tablespoons mayonnaise

• 2 tablespoons miracle whip

• 1 teaspoon mustard

• Kosher Salt

• Black Pepper

• 12 pieces of popcorn chicken (baked per package directions)

• 1 cup Franks Hot Sauce (mild)

• ½ tablespoon vinegar

• 1 tablespoon cold butter salted

• 2 tablespoons feta

• 2 tablespoons green onions chopped

Directions

1. Cook the chicken according to the instructions on the package, then set it aside.

2. Boil eggs in cold water over medium heat for 7 minutes. Peel, cut them lengthwise, remove the yolks, and place them in a bowl. Place the egg whites on a tray.

3. Mix the yolks in a bowl with mayonnaise, miracle whip, mustard, a pinch of kosher salt, and a dash of black pepper. Set it aside.

4. Prepare the buffalo sauce in a small saucepan by heating Franks sauce and vinegar on medium heat. Once hot, remove from heat, add butter, and mix until melted. Coat each piece of chicken with the buffalo sauce.

5. Fill each egg with the yolk mixture, top with a piece of buffalo chicken, and garnish with green onions and feta.

6. Serve immediately or chill before serving.

Notes

• Coming shortly, our very own popcorn chicken recipe