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Best Lighter Buffalo Chicken Deviled Eggs

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These lighter buffalo chicken deviled eggs have that tangy, spicy kick you crave from buffalo wings, but with a creamy filling that won’t weigh you down. Made with Greek yogurt and shredded chicken, they’re the perfect appetizer for game day or any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1 cup cooked shredded chicken breast (rotisserie chicken works great)
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 3 tablespoons buffalo wing sauce (Frank’s RedHot recommended)
  • 1 tablespoon mayonnaise (Duke’s or Hellmann’s)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons crumbled blue cheese (or feta)
  • 1 tablespoon chopped fresh chives (or green onions)
  • Extra buffalo sauce for drizzling (optional)
  • Celery leaves for garnish

Instructions

  1. Place 12 eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 10 minutes.
  2. While eggs sit, fill a large bowl with ice water. Transfer eggs to ice bath using a slotted spoon and let chill for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Peel starting from the wider end. Run under cold water while peeling if needed.
  4. Slice each egg lengthwise with a sharp knife. Pop out yolks into a medium mixing bowl. Arrange egg white halves on a serving platter cut-side up.
  5. To the bowl with yolks, add shredded chicken, Greek yogurt, buffalo sauce, mayonnaise, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper. Mash together with a fork until smooth and well combined. Taste and adjust seasoning.
  6. Spoon filling into a zip-top bag, snip off about 1/2 inch from one corner, and pipe filling into each egg white half. Don’t overfill.
  7. Sprinkle crumbled blue cheese and chopped chives over filled eggs. Drizzle extra buffalo sauce on top if desired. Arrange on a platter and serve immediately or refrigerate until ready to serve.

Notes

For perfect hard-boiled eggs, use slightly older eggs (about a week old) for easier peeling. The ice bath is crucial for easy peeling. You can prepare the filling and boil eggs up to two days ahead; store separately and assemble before serving. If filling is too thin, add more shredded chicken or yogurt. If too thick, add a splash of buffalo sauce or milk. Serve chilled or at room temperature, but let sit at room temperature for 10 minutes before serving for best flavor.

Nutrition

Keywords: buffalo chicken deviled eggs, healthy deviled eggs, game day appetizer, low carb appetizer, keto deviled eggs, buffalo deviled eggs

Find it online: https://willarecipes.com/best-lighter-buffalo-chicken-deviled-eggs-easy-recipe/