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Best Buffalo Chicken Deviled Eggs – Easy Crowd Pleaser

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These Buffalo Chicken Deviled Eggs are a bold, crowd-pleasing twist on the classic appetizer, featuring a creamy, spicy filling and tender chicken. Perfect for game day, potlucks, or any party, they’re quick to make and guaranteed to disappear.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup (80 ml) mayonnaise (preferably Hellmann’s or Duke’s)
  • 2 tablespoons (30 ml) sour cream
  • 3 tablespoons (45 ml) Buffalo wing sauce (like Frank’s RedHot)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • Salt and freshly ground black pepper to taste
  • 1 cup (about 150g) finely chopped or shredded cooked chicken (rotisserie chicken works well)
  • 2 tablespoons (30 ml) Buffalo wing sauce (for the chicken)
  • 2 tablespoons (30 ml) crumbled blue cheese (or ranch dressing for a milder version)
  • 2 tablespoons (30 ml) chopped fresh chives or green onions
  • Extra Buffalo wing sauce for drizzling

Instructions

  1. Perfect the Hard-Boiled Eggs (20 minutes): Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a full, rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 10 minutes. Meanwhile, prepare an ice bath. After 10 minutes, transfer eggs to the ice bath and let cool completely (about 5 minutes).
  2. Prep the Eggs (5 minutes): Gently tap each egg on the counter to crack the shell all over, then peel under cool running water. Pat dry. Slice each egg in half lengthwise. Pop out the yolks into a medium mixing bowl. Arrange the 24 egg white halves on a serving platter, cut-side up.
  3. Make the Buffalo Filling (5 minutes): Mash the egg yolks with a fork until fine crumbs. Add mayonnaise, sour cream, Buffalo wing sauce, garlic powder, onion powder, and smoked paprika. Mix until smooth and creamy. Season with salt and pepper to taste.
  4. Prepare the Chicken (3 minutes): In a separate small bowl, toss the chopped or shredded cooked chicken with 2 tablespoons of Buffalo wing sauce until well coated.
  5. Assemble the Eggs (10 minutes): Spoon the filling into a pastry bag or a sturdy zip-top bag (snip off 1/2 inch corner). Pipe the filling evenly into the 24 egg white halves, mounding slightly. Top each with a small spoonful of the Buffalo chicken mixture.
  6. Garnish and Serve (2 minutes): Drizzle extra Buffalo wing sauce over the top. Sprinkle with crumbled blue cheese and chopped chives or green onions. Finish with a light dusting of smoked paprika. Serve immediately or refrigerate until ready.

Notes

For easy peeling, use the ice bath method. The filling can be made up to 2 days ahead; store separately. For a milder version, swap blue cheese for ranch dressing. For a vegetarian option, omit the chicken.

Nutrition

Keywords: buffalo chicken deviled eggs, deviled eggs, buffalo chicken, appetizer, game day, party food, easy deviled eggs

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