Best Chicken Deviled Eggs Recipes
BUFFALO CHICKEN DEVILED EGGS
My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. -Robin Spires, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into 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.
Nutrition Facts : Calories 85 calories, Fat 7g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHICKEN CREOLE DEVILED EGGS
Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)
If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) ***if you like a lot of chicken, I now use a full cup of chopped (and I'm talking chopped) chicken and any extra mix I have after the eggs are filled, I use them on a celery log and cut them into bite size pieces (think ants on a log). Also, I now add a little bit of ranch to the chicken soaked in buffalo sauce (thanks to a review). ENJOY!
Provided by Phammy
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
- combine yolk and butter.
- stir in celery and Tabasco.
- add chicken and 5 teaspoons of Buffalo sauce.
- place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
- fill egg whites with mixture and garnish with celery.
- enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
Nutrition Facts : Calories 465.4, Fat 40.1, SaturatedFat 19.8, Cholesterol 633.6, Sodium 406.4, Carbohydrate 1.7, Sugar 1.7, Protein 23.5
BUFFALO CHICKEN DEVILED EGGS
This is great for tailgating or just watching football at home! I like to make extra Buffalo chicken and dip with celery and carrots.
Provided by Cindy Anschutz Barbieri
Categories Spicy Deviled Eggs
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
- While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
- Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
- Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.5 g, Cholesterol 213.9 mg, Fat 16.5 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 5.8 g, Sodium 622.9 mg, Sugar 1 g
~ CREAMY CHICKEN DEVILED EGGS ~
I had some leftover chicken I had boiled for my diet and this is what became of the leftovers. My family loved them. Would be great for Easter dinner. Enjoy!
Provided by Cassie *
Categories Other Appetizers
Time 10m
Number Of Ingredients 10
Steps:
- 1. Cut your boiled eggs lengthwise in half. Remove the yolks and place in a small bowl. Mashed the yolks and add the chicken, mayonnaise, onion, Dijon, dry mustard, hot sauce, salt, pepper and parsley. Mix well.
- 2. I use a small baggie to pipe into the whites. Snip a corner from the bag and pipe equal amounts into each egg white and sprinkle with paprika to garnish.
- 3. Enjoy!
CHICKEN DEVILED EGGS
Make and share this Chicken Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
- Mash yolks with fork. Add chicken, mayo, onion, mustards, hot sauce and parsley. Blend well.
- Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 3.5, Cholesterol 295.7, Sodium 899.5, Carbohydrate 7.2, Fiber 2.2, Sugar 2.2, Protein 16.8
CHICKEN DEVILED EGGS
Steps:
- 1. Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
- 2. Mash yolks with a fork. Add chicken, mayonnaise, onion, dijon mustard, dry mustard, hot sauce and parsley and blend well.
- 3. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.
CHICKEN EGGS (SPECIAL DEVILED EGGS)
I used to work as a cook for a caterer. I came up with this recipe when I worked for her. My family always request that I make these for the holidays. I can make 24 of these and they will be gone before we sit down to the table. These are really good and easy to make!
Provided by BJ Christie @BJChristie
Categories Poultry Appetizers
Number Of Ingredients 6
Steps:
- Cut boiled eggs lengthwise. Place yolks in a small mixing bowl and empty egg whites on a serving dish. Mash yolks fine with a fork. Add shredded chicken, mayo, horseradish sauce and mustard. Mix well till chicken is well incorperated. Add salt and pepper to your taste. (If you would like to add pickle relish or more mayo do so now.)
- Fill empty egg white with yolk and chicken mixture useing a teaspoon or small cookie scoop. These can be over filled as there is ample mixture because of the chicken. Sprinkle the top with paprika and top with a slice of green or black olive. serves 12 ... 2 each.
CHICKEN OF THE SEA DEVILED EGGS
These are great for that after school snack or added to your salad greens..a great luncheon idea.
Provided by Pat Duran
Categories Other Snacks
Time 10m
Number Of Ingredients 10
Steps:
- 1. Peel and cut eggs lengthwise; scoop out yolks into a medium bowl. Place egg white boats on a plate.
- 2. Add tuna to egg yolks, Mash together until there are small pieces and blended well. Mix in remaining ingredients, except the dill weed and old bay seasoning.
- 3. Stir until combine. Mound into egg boats. Cover and chill. Before serving sprinkle with the dill weed and Old Bay seasoning. Makes 12 halves.
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