Buffalo Chicken Deviled Eggs (Aka Buffalo Horns) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) ***if you like a lot of chicken, I now use a full cup of chopped (and I'm talking chopped) chicken and any extra mix I have after the eggs are filled, I use them on a celery log and cut them into bite size pieces (think ants on a log). Also, I now add a little bit of ranch to the chicken soaked in buffalo sauce (thanks to a review). ENJOY! Ingredients:
1/4 cup chopped cooked chicken (store cooked rotisserie chicken for me) |
buffalo wing sauce to cover chicken, plus 5 teaspoons |
6 hard-boiled eggs, peeled cut in half and yolks mashed in a bowl |
1/4 cup softened butter |
1/4 teaspoon tabasco sauce |
1 teaspoon chopped celery, plus extra to garnish |
Directions:
1. cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
2. combine yolk and butter.
3. stir in celery and Tabasco.
4. add chicken and 5 teaspoons of Buffalo sauce.
5. place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
6. fill egg whites with mixture and garnish with celery.
7. enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
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