BUFFALO CHICKEN DEVILED EGGS are the perfect low carb snack to satisfy that buffalo chicken craving! You can make them mild or spicy, depending on your personal tastes!
Is it just me or are you guys always thinking about snacks too?
I mean, I’m cutting carbs but that doesn’t mean that I don’t still LOVE food and want to have fun with it!
Enter my latest snack obsession: Buffalo Chicken Eggs!
If you’ve ever had my keto deviled eggs (they involve bacon and cheddar!) then you’re probably wondering how could an egg ever get better? Well…buffalo sauce might be the answer.
How to:
I boil my eggs in the Instant Pot, because they peel LIKE A DREAM.
The shells seriously just slip right off.
If you don’t have an Instant Pot, you can boil on the stove or bake them in the oven…whatever your usual method for hard boiled eggs will work here.
Heck, you can even buy the packaged boiled eggs to use here! Keep it simple. 🙂
Slice your eggs in half and pop the yolks into a small bowl along with some shredded chicken, buffalo sauce, cheddar, and prepared ranch dressing.
Mild vs. Spicy: If you like a more mild buffalo chicken, use a bottle of mild buffalo wing sauce. If you like more spice, use Frank’s Red Hot sauce. The flavor is very similar in both, they just have different heat levels.
If you REALLY like it spicy, add in a bit of dried cayenne pepper.
Stir all of this together and then spoon it into the egg whites.
We sprinkle these with chives or green onions before serving.
You could also serve them with a bit of blue cheese or ranch dressing for dipping, if you like. We thought they were creamy and rich enough as is, thanks to the egg yolks.
Enjoy!
More low carb buffalo chicken recipes:
- Buffalo Chicken Pizza
- Buffalo Chicken Stuffed Peppers
- Buffalo Ranch Chicken
- Keto Buffalo Chicken Casserole
- Buffalo Chicken Meatballs
Buffalo Chicken Deviled Eggs
Ingredients
- 6 large hard boiled eggs
- ¼ cup cooked, shredded chicken
- ¼ cup Frank’s Buffalo Sauce
- ¼ cup shredded cheddar
- 2 tablespoons ranch dressing
- Chives for garnish
Instructions
- Peel and slice the eggs in half lengthwise.
- Scoop the yolks out into a small bowl and mash with a fork.
- Add the chicken, buffalo sauce, cheddar, and ranch dressing to the yolks and stir well to combine.
- Spoon the mixture evenly between the egg whites.
- Sprinkle with chives before serving.
Carol G. says
This looks like a great recipe! More like a meal. Love all the flavors. Thank you. Enjoying looking at your other recipes too.
(I heard to steam eggs for 12 minutes in the rice cooker–add cold water to pot and eggs in the steamer tray, set for 12 minutes and it counts down when the steam starts so allow time. Works really well other than sometimes an egg seems too large so cracks probably from the lid. Put in cold water afterwards to cool. Peels easy. I didn’t understand how anyone got an presentable eggs from boiling them as for me they were so hard to peel.)
Karly Campbell says
Thanks, Carol! I’ve never used a rice cooker for eggs, but sounds like an easy method!