Buffalo Deviled Eggs

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 12 servings.
Category
Course
Credit
Eric S. Trent, Frankfort, Kentucky

Buffalo Deviled Eggs

This recipe for "Buffalo Eggs" was submitted by Eric S. Trent and won first prize in The 2020 Old Farmer’s Almanac recipe contest. We loved the combination of two classic appetizers in one phenomenal bite. Drizzling dressing over the eggs is the perfect way to top off these prize-winning apps.

Ingredients
12 eggs, hard-boiled and shelled
1 package (8 ounces) cream cheese, softened
1/2 cup cooked shredded chicken
1/4 cup buffalo sauce
1/4 cup shredded sharp cheddar cheese
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons dill pickle relish
paprika, for sprinkling
sliced celery, for topping
ranch or blue cheese dressing, for drizzling
Instructions

Preheat oven to 350 degrees F.

Cut eggs in half and remove yolks to a bowl.

To the bowl, add cream cheese, chicken, buffalo sauce, cheddar, mayonnaise, mustard, and relish. Mix thoroughly and scrape into a baking dish. Bake for 15 minutes. Remove from the oven and allow to cool for 10 minutes.

Spoon mixture into egg white halves and refrigerate. Before serving, sprinkle with paprika and top with celery. Serve with dressing.

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