Start by bringing a pot of water to a rolling boil. Carefully add the 6 large eggs to the pot. Let them boil for about 10 minutes. This ensures that the yolks are perfectly set without being overcooked, which can lead to a greenish hue. You want them tender yet firm.
Once the eggs are done boiling, immediately transfer them to an ice bath. This will halt the cooking process and make peeling easier. Allow them to cool for a few minutes until they are manageable to handle.
With the eggs cooled, gently crack the shells and roll them on the counter to loosen. Start peeling from the wider end, as that usually houses an air pocket, making it easier to get under the shell. Aim for a nice, clean peel to keep the egg whites intact.
Once all the eggs are peeled, slice them in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the whites aside on a plate, ensuring they are ready for filling.
To the bowl with the yolks, add the ¾ cup shredded cooked chicken, 1 cup buffalo sauce, ⅓ cup minced red onion, ⅓ cup minced celery, and ¼ cup crumbled blue cheese. Using a fork, mash everything together until it’s smooth and well combined. Taste and adjust the seasoning if necessary.
Now comes the fun part! Transfer the filling into a piping bag or a zip-top bag. If using a zip-top bag, cut off one corner to create a makeshift piping bag. This will allow you to fill the egg whites neatly.
Carefully pipe the filling into each egg white half, ensuring to be generous and allow the filling to mound slightly over the edges. This presentation makes them look irresistible!
To finish, garnish your Buffalo Chicken Deviled Eggs with a sprinkle of chopped green onion and a drizzle of olive oil. You can also add a pinch of salt and pepper to taste for an extra layer of flavor.
Serve immediately for the best texture or chill them in the refrigerator for a bit before serving, allowing the flavors to meld together. Either way, they’ll be a hit!
