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Buffalo Deviled Eggs

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 12 servings.
Category
Eggs
Course
Appetizers
Credit
Eric S. Trent, Frankfort, Kentucky
Sources
Old Farmer's Almanac Contests

This recipe for Buffalo Eggs won first prize in The 2020 Old Farmer’s Almanac Reader Recipe contest. We loved the combination of two classic appetizers in one phenomenal bite. Drizzling dressing over the eggs is the perfect way to top off these prize-winning apps.

Thank you to Eric S. Trent from Frankfort, Kentucky, for submitting this recipe!

Prefer the classic deviled egg instead? Find a recipe here!

Ingredients
12 eggs, hard-boiled and shelled
8 ounces (1 package) cream cheese, softened
1/2 cup cooked shredded chicken
1/4 cup buffalo sauce
1/4 cup shredded sharp cheddar cheese
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons dill pickle relish
paprika, for sprinkling
sliced celery, for topping
ranch or blue cheese dressing, for serving

Instructions

  1. Preheat oven to 350°F.
  2. Cut eggs in half and remove yolks to a bowl.
  3. To the bowl, add cream cheese, chicken, buffalo sauce, cheddar, mayonnaise, mustard, and relish. Mix thoroughly and scrape into a baking dish. Bake for 15 minutes. Remove from oven and allow to cool for 10 minutes.
  4. Spoon mixture into egg white halves and refrigerate. Before serving, sprinkle with paprika and top with celery. Serve with dressing.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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