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Buffalo Chicken Deviled Egg Bites

Buffalo chicken deviled egg bites with a spicy-tang buffalo filling piped into glossy egg white halves. Every bite pairs cool, rich creaminess with shredded chicken for a two-bite party appetizer.
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Prep Time 30 minutes
Chill 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Egg bites
  • 12 hard boiled eggs Hard boiled, peeled, halved lengthwise.
  • 1 cup shredded chicken Cooked and shredded.
  • 4 oz cream cheese Softened to mash smoothly.
  • 0.3333 cup buffalo sauce Adjust heat by using mild or hot.
  • 2 tbsp ranch dressing For cool, creamy tang.
  • 0.25 chives for garnish Thinly sliced, for finishing.

Method
 

Prepare the egg halves
  1. Slice 12 hard boiled eggs in half, then scoop the yolks out and set the egg whites aside in neat rows.
  2. Mash the yolks with 4 oz cream cheese, 1 cup shredded chicken, 1/3 cup buffalo sauce, and 2 tbsp ranch dressing until the filling looks smooth and evenly orange-red.
Fill and chill
  1. Pipe or spoon the buffalo filling into each egg white half, pressing lightly so the tops look domed and complete.
  2. Chill the filled egg bites for 20 min before serving so the filling firms up and stays put.
  3. Finish by sprinkling chives over the tops right before serving for a fresh green pop.

Notes

For the cleanest piped look, warm the cream cheese slightly until very soft, then mash thoroughly so there are no lumps in the filling. Refrigerate in a covered container for up to 2 days; serve cold. Freezing isn’t recommended due to the egg texture. For a lighter option, use reduced-fat cream cheese and ranch.