Buffalo Chicken Deviled Eggs Recipe

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  Egg, Whole, Large
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  Chicken Breast, Grilled(180g)
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  Buffalo wing sauce(240g)
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  Yellow Onion(80g)
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  Celery(80g)
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  Cheese, Blue, Crumbled(60g)
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  2 tbsp chopped green onion (for garnish)

Instructions

1. 1Bring a pot of water to a boil over high heat, then gently add the large eggs and boil for 10–12 minutes until the yolks are fully set and opaque when halved.
2. 2Transfer the eggs immediately to an ice bath using a slotted spoon and let cool for at least 5 minutes, then gently peel under cool running water until all shell and membrane are removed.
3. 3Halve each cooled egg lengthwise and scoop the yolks into a medium bowl, leaving the egg white halves intact on a serving platter.
4. 4Add the cooked chicken breast (finely shredded or minced), buffalo wing sauce, diced onion, chopped celery, and crumbled blue cheese to the bowl of yolks, then mash and fold together until the filling is smooth and fully combined.
5. 5Transfer the filling to a piping bag or zip-top bag with the corner snipped, then pipe the mixture evenly into each egg white cavity until generously filled.
6. 6Divide the filled eggs evenly into airtight containers (approximately 6 eggs per container) while still at room temperature, then refrigerate until serving time (up to 3 days ahead).