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    Home»Ketogenic Food»How to Make Buffalo Chicken Deviled Eggs
    Ketogenic Food

    How to Make Buffalo Chicken Deviled Eggs

    By chefaliceAugust 16, 2018No Comments1 Min Read
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    Ketogenic Cookbook - Nutritious Low-Carb

    • Yield: 6 Servings
    • Preparation Time: 8 Minutes
    • Cooking Time: 12 Minutes

    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
    How to Make It
    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.
    Nutrition Facts
    Serving Size 1
    Nutritional Value Per Serving
    Calories
    149 kcal
    Calories from Fat:
    105.3 kcal
    % Daily Value*
    Total Fat
    11.7 g
    33%
    Trans Fat
    0.0 g
    carbohydrates
    1.1 g
    1%
    Protein
    10.2 g
    20%
    * Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

    DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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    chefalice

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