Buffalo Deviled Eggs

Sam Jones/Quinn Brein


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


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.


Makes 12 servings.

Leave a Comment