With a buffalo-twist on a classic, this is, by far, the best deviled eggs recipe I’ve made to date! I know, I know, that’s a bold statement. Stick with me and find out why. They make for an awesome party appetizer.

When it comes to game day, holiday entertaining, or a simple weekend gathering… deviled eggs are always a popular starter. What takes these over-the-top is the addition of crunchy chicken chunks tossed in tangy buffalo sauce, a sprinkle of blue cheese crumbles, and some fresh chives for brightness.

Other fun twists you’ll want to give a try include these Mexican Street Corn Deviled Eggs, my Miso-Spiked Deviled Eggs, and these Sweet Potato Deviled Eggs.

INGREDIENTS FOR THIS DEVILED EGGS RECIPE:

HARD-BOILED EGGS: Any brand will do here. Go with whatcha got!
BUFFALO SAUCE: Personally, I prefer to use Frank’s Red Hot sauce in this recipe, but feel free to use any type of buffalo sauce that you enjoy most.
MAYONNAISE: A must when making deviled eggs. Add some twang by using Duke’s!
SOUR CREAM: I feel that this is just as important as the mayo to create the dreamy-creamy yolk center.
BLUE CHEESE CRUMBLES: Adds some depth and gives these that addicting buffalo-blue combination. I mix some into the yolk mixture and also sprinkle some on top for garnish. Yum.
FRESH DILL: Fresh herbs are always a grand idea. I love the mild notes of anise this adds to the dish.
SPRINGER MOUNTAIN FARMS CHICKEN CHUNKS: I always have these on hand in my freezer, as they’re really easy to heat up, super crispy, and my kids love ’em. Toss the chunks in the buffalo sauce and you’re ready to add them as a fun and tasty topper!
FRESH CHIVES: Adds the perfect finish with both flavor and appearance. You could swap them for fresh green onions if you have those on hand.

TIPS ON HOW TO MAKE DEVILED EGGS:

HOW DO YOU BOIL THE EGGS? When hard-boiling my eggs, I like to start them off in cold water. Make sure the water is covering the eggs by at least an inch. Then bring the water to a boil. Once boiling, remove from the heat and cover. I keep them in there for 9 and a half minutes. Then you’ll remove them with a slotted spoon and place them in an ice-bath to stop the cooking process.

CAN YOU MAKE DEVILED EGGS IN ADVANCE? You ‘betcha! Go ahead and boil the eggs, ice bath, then place them back in the container they came in and pop ’em in the fridge. You can do this up to 2 days in advance. The morning of, peel the eggs and make the yolk mixture. Store it in a resealable ziplock bag. I also store the egg whites separately in either a ziplock bag or plastic container with a lid. Right before your guests arrive, cut the tip of the ziplock bag and squeeze the yolk mixture into the egg whites. Wait until you’re ready to serve before adding the chicken chunks and additional garnishes.

IS THERE A DIFFERENT CHEESE BESIDES BLUE CHEESE? Yes, of course! You can swap it out for gorgonzola for a similar flavor, or you can even use goat cheese or feta if that’s what you like.

ANY OTHER SUGGESTIONS FOR SERVING? I like to serve mine with carrots and celery, as those pair really well with the buffalo chicken theme.

MORE RECIPES YOU’LL WANT TO TRY:

Shredded Buffalo Chicken Stuffed Sweet Potatoes

The Only Shakshuka Recipe You’ll Ever Need

One Skillet Buffalo Chicken Chili Mac

Protein Packed Grated Egg Biscuits

Ham and White Cheddar Bread Pudding

Buffalo Chicken Meatballs

Eggs in Purgatory Skillet

Better Than Takeout Buffalo Chicken Fried Rice

Savory Oven Baked Eggs in Avocados

Crispy Sushi Rice with Sunny Eggs

Cheesy Buffalo Blue Lasagna Soup,

Crostini’s with Egg and Avocado

Miso Deviled Egg Salad Sandwiches

VIEW MORE RECIPES BY CLICKING HERE!

Best Deviled Eggs Recipe With Buffalo Chicken Toppers

With a buffalo-twist on a classic, this is, by far, the best deviled eggs recipe I’ve made to date! They make for an awesome party appetizer.

SERVINGS Deviled Eggs

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

12 Hard-Boiled Eggs,
2 tbsp. Buffalo Sauce, plus more for tossing the chicken
1/4 cup Mayonnaise
1/4 cup Sour Cream
4 tbsp. Blue Cheese Crumbles, divided
2 tsp. Fresh Chives, chopped
8 Springer Mountain Farms Chicken Chunks
1 tbsp. Fresh Chives, chopped

Instructions

Heat the chicken chunks according to the packaged directions.
Meanwhile, slice the hard-boiled eggs in half, then separate the yolks and egg whites.
Add the yolks to a large bowl and mix together with 2 tablespoons of buffalo sauce, mayonnaise, sour cream, 2 tablespoons of blue cheese crumbles, and fresh dill.
Evenly add the yolk mixture between the 24 egg white halves.
Once the chicken is cooked, cut each chicken chunk into three pieces, totaling 24 mini chunks. Toss together with 2 - 3 tablespoons of buffalo sauce.
Top each deviled egg with a chicken chunk, then sprinkle with remaining blue cheese crumbles and chives for garnish. Serve immediately.

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This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!