How to Make Buffalo Chicken Deviled Eggs

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise or Copycat Baconnaise
• 2 tablespoons Buffalo-style hot sauce, plus more for garnish
• ¼ cup finely diced cooked chicken (about 1 ounce)
• 2 tablespoons finely diced celery
• 1 tablespoon finely chopped green onions
• 2 tablespoons finely crumbled blue cheese (about ½ ounce), plus more for garnish (omit if dairy-sensitive)
• ½ teaspoon fine sea salt
• Chopped fresh cilantro, for garnish
• Finely diced red onion, for garnish

1. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, cover, and remove from the heat. Let the eggs stand in the hot water for 10 to 12 minutes. Remove from the hot water, cool in ice water or under cold running water, then peel and cut in half lengthwise.
2. Scoop the yolks out of the whites. Place them in a medium-sized bowl and mash them until no chunks of yolk are left. Add the mayonnaise, hot sauce, chicken, celery, green onions, blue cheese, and salt and mix well.
3. Stuff each egg white half with 1½ tablespoons of the yolk mixture. Serve topped with extra hot sauce and extra blue cheese, garnished with cilantro and red onion.