Ingredients
6 hard-boiled eggs
½ rib celery
¼ cup blue cheese crumbles
¼ cup Frank’s buffalo wing sauce plus more for garnish
2 tablespoons blue cheese dressing
¼ Vidalia onion grated
Green onion thinly sliced (optional)
Instructions
Peel the eggs and slice in half lengthwise. Scrape the yolks out into a large mixing bowl and set the whites on a deviled egg tray or serving platter.
Finely chop the chicken and the celery. (You want it to fit through the opening of the piping bag.) Add to the egg yolks.
To the mixing bowl, also add blue cheese crumbles, buffalo wing sauce, and blue cheese dressing.
Use a Microplane (or smallest part of your grater) to grate the onion over the bowl. (The juice from the onion will add a lot of flavor to the deviled egg filling.)
Mix all ingredients together until completely combined.
Transfer the chicken mixture into a Ziploc bag. Squeeze the mixture to one corner of the bag, Snip off that corner to create an opening. Twist and squeeze the bag to pipe the buffalo chicken filling into the egg whites. until they are a bit overfull.
Garnish If desired, garnish your eggs with fresh green onions and extra dab of hot sauce. Serve immediately or chill in the fridge until ready to serve.
Credit by: Mary Lee
