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Buffalo Chicken Deviled Eggs

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Albany/HV: Buffalo Chicken Deviled Eggs
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makes 18 pieces


9 large eggs
approx. 1/4 - 1/3 cup mayonnaise
approx. 1 - 2 Tbs Louisiana hot sauce , such as Frank's (or more to taste)
1/4 cup finely diced celery

one 6 -7 ounce boneless skinless chicken breast, cooked, cooled and chopped

approx. 1/3 - 1/2 cup blue cheese crumbles
chopped green onion as needed for garnish (optional)


Hard boil 9 large eggs in just enough simmering water to cover and set the timer for exactly 12 minutes just as the water comes to a gentle simmer.

When the timer goes off, run the eggs under cold water to cool, peel the eggs, cut them in half lengthwise and then separate the egg yolks from the whites.

When the eggs are done, keep the egg whites cold in a tightly sealed plastic container.
As far as the egg yolks go, add a good dollop of mayonnaise to that and add a few good shakes of Louisiana hot sauce to taste and use a fork to mash it up.

Meanwhile, while you're keeping your eye on the eggs, cut up one medium sized boneless skinless chicken breast and gently cook that in 1/2-inch simmering water on the stovetop, and then drain it and cool it down in the fridge.

At that point add the cold, shredded or cubed cooked chicken to the egg yolks and a bit of finely diced celery if you like and fold that together.

Add a little more mayonnaise or hot sauce to taste and keep that cold in a tightly sealed container as well.

Serve them up at the game with a crumble of blue cheese on top of each one and an optional slice of green onion for color.


Serve with another shake of hot sauce over the top of each deviled egg.
This combination would actually make a great sandwich with everything mashed together....kind of a combination egg salad and chicken salad sandwich with a kick! ClientIP:, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP