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12 Hard boiled Large eggs

1/2 C crumbled blue cheese divided

1/2 C Mayonnaise

1/4 C finely chopped cooked chicken breast

3 T minced Fresh Parsley

1 T Buffalo wing sauce

Buffalo Chicken Deviled Eggs


  1. Cut eggs lengthwise in half. Remove yolks, reserving the whites. In a bowl, mash yolks and 1/4 C cheese. Stir in the celery, mayo, chicken, parsley, wing sauce, and pepper.
  2. Spoon the mixture into the egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired drizzle with additional wing sauce.
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