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Savory Buffalo Chicken Deviled Eggs Recipe with Blue Cheese Crumble

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A quick and easy party appetizer combining creamy deviled eggs with spicy buffalo chicken and tangy blue cheese crumble. Perfect for game day or casual gatherings.

Ingredients

Scale
  • 12 large eggs, hard-boiled
  • 1 cup cooked shredded buffalo chicken (rotisserie chicken tossed in buffalo sauce)
  • 3 tablespoons mayonnaise
  • 2 tablespoons buffalo sauce (e.g., Frank’s RedHot blended with melted butter)
  • 1/4 cup blue cheese crumbles
  • 2 tablespoons finely diced celery (optional but recommended)
  • 1 tablespoon thinly sliced green onions
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Pinch of smoked paprika (optional)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water about 1 inch above the eggs. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath and cool completely for about 10 minutes to make peeling easier.
  3. Gently tap each egg on the counter to crack the shell, then peel under running water. Slice each egg in half lengthwise and carefully remove yolks into a mixing bowl.
  4. Shred about 1 cup of cooked chicken finely. Toss with 2 tablespoons buffalo sauce, adjusting spice level as desired.
  5. Mash the yolks with a fork or potato masher until crumbly and smooth. Add 3 tablespoons mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, salt, and pepper. Mix until creamy but fluffy.
  6. Fold shredded buffalo chicken, diced celery, and sliced green onions into the yolk mixture. Taste and adjust seasoning if needed.
  7. Fill each egg white half with the buffalo chicken yolk mixture using a spoon or piping bag, mounding slightly for presentation.
  8. Sprinkle crumbled blue cheese generously over the filled eggs. Add a pinch of smoked paprika if desired.
  9. Refrigerate for at least 30 minutes before serving to let flavors meld and filling firm up.

Notes

Use room temperature eggs for easier peeling. Older eggs peel better or add baking soda to boiling water. Adjust buffalo sauce heat by mixing with melted butter or ranch dressing. Add blue cheese crumble just before serving for best texture. Filling can be smoothed with a splash of milk or extra mayonnaise if too thick. Store leftovers refrigerated up to 2 days; avoid freezing.

Nutrition

Keywords: buffalo chicken, deviled eggs, blue cheese, party appetizer, game day snack, spicy, creamy

Find it online: https://lucydishes.com/savory-buffalo-chicken-deviled-eggs-recipe-with-blue-cheese-crumble-easy-and-perfect-party-appetizer/