These buffalo chicken deviled eggs are packed with tender shredded chicken, zesty hot sauce, and tangy blue cheese crumbles — a perfect finger food for any party.
Buffalo Deviled Eggs
When you need a simple appetizer, you probably want something quick, make-ahead friendly, and made from pantry staples. These buffalo chicken deviled eggs meet all three — they come together fast, keep well, and use ingredients you likely already have on hand.
I keep basics like shredded chicken, cream cheese, dressings, tortillas, and hard-boiled eggs in the kitchen so I can pull together tapas or appetizers at a moment’s notice. These deviled eggs are a favorite when we’re feeding a crowd.
If you enjoy different deviled egg variations, try them alongside Classic Deviled Eggs, Deviled Eggs with Relish, or Million Dollar Deviled Eggs for a spread with variety and flavor.
How to Make Buffalo Chicken Deviled Eggs
Buffalo chicken is beloved because it balances salty, tangy, and spicy notes. You can use a store-bought sauce or make a simple homemade buffalo sauce by combining hot sauce and melted butter — that lets you control the heat level.
Making the filling is straightforward: toss shredded cooked chicken in buffalo sauce, then fold it into a yolk mixture of mayo (or a substitute) and seasonings. It’s an easy way to transform leftover or rotisserie chicken into a bold appetizer.
What if I don’t like blue cheese?
No problem — omit the blue cheese or substitute a milder crumbly cheese like feta for creaminess without the strong flavor.
Can I make the filling ahead of time?
Yes. The filling can be prepared up to three days in advance; just stir it before piping or spooning into the egg whites so the texture is even.
Can I freeze them?
Freezing deviled eggs is not recommended because the texture of the egg whites and filling can change. Instead, prepare the filling ahead and assemble the eggs the day you plan to serve them.
What can I substitute for mayo?
Avocado mashed smooth or a small amount of sour cream both work well as mayo substitutes and add creaminess to the yolk mixture.
Why are they called deviled eggs?
The term “deviled” historically described foods that were prepared spicy or zesty — seasoned with mustard, pepper, or hot spices. These buffalo deviled eggs fit that description with their bold, spicy filling.
To assemble Buffalo Chicken Deviled Eggs: hard-boil and cool your eggs, halve them, and remove the yolks. Mash the yolks with mayo, hot sauce, and seasonings, then fold in shredded buffalo chicken, some blue cheese, and finely chopped celery.
Spoon or pipe the mixture into the egg white halves, then garnish with extra blue cheese crumbles and celery leaves for freshness. Chill before serving.
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More Buffalo Chicken Recipes
- Buffalo Fries
- Buffalo Chicken Taquitos
- Buffalo Chicken Pinwheels
- Hooters Buffalo Chicken Dip
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These buffalo chicken deviled eggs are an easy, crowd-pleasing appetizer that will be a hit at your next gathering.
Buffalo Chicken Deviled Eggs
Equipment
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Deviled egg dish or tray to hold the eggs.
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Piping bag or spoon for filling the egg whites.
Ingredients
- 12 large eggs hard-boiled
- 1/8 cup mayo
- 1/4 cup hot sauce
- 2 tablespoons blue cheese crumbles
- 2 tablespoons celery finely chopped
- 1/2 cup chicken cooked, chopped fine
- celery leaves thin sliced celery, blue cheese crumbles for garnish
Instructions
Prepare the eggs
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Hard-boil the eggs and cool them completely.
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Peel and halve each egg, placing the yolks in a bowl.
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Reserve the whites for filling.
Prepare the buffalo chicken filling
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Mash the yolks in the bowl until smooth.
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Stir in mayo, hot sauce, and half of the blue cheese and celery.
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Combine thoroughly until well mixed.
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Fold in the shredded chicken until evenly distributed.
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Pipe or spoon the mixture into the egg white cavities.
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Garnish with remaining blue cheese crumbles and celery leaves if desired.
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Chill and serve cold.
Notes
Nutrition
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