Thursday, January 24, 2013

Buffalo Chicken Deviled Eggs

  What came first.. the chicken or the egg?  Well both, if you're looking at these deviled eggs. :)  I wanted to make some fun deviled eggs for the Super Bowl and this idea popped into my  head.  I actually used a can of chicken breast (found where you buy tuna fish) to make these really easy.  But you can also use rotisserie chicken if you prefer.   I wasn't sure if the kids would like them... but they devoured them and asked me to make more. Good thing this was a practice round before the Super Bowl... so they will get some next week for sure.

12 eggs hard boiled, peeled and cut into half
1/2 cup cooked rotisserie or canned chicken
2 Tbs Ranch Dressing (or as needed)
2 Tbs Mayonnaise (or as needed)
1-2 Tbs of hot sauce (or to taste)  I used Franks Red Hot Sauce
1/4 cup celery very finely minced (otherwise put in food processor)
salt and black pepper to taste


Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel.

After you peel all your eggs, cut them in half and separate the white from the yolk

Then add the ingredients to the egg
yolks and mash or process in a food processor if you want it a creamier texture.   Fill the egg whites with the yolk filling and sprinkle with paprika and parsley.. Enjoy.

Tip to Fill Eggs:   Use a pastry bag and a large opening cake decorating tip. 

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