I am one of those people who always order deviled eggs while at restaurants - the funkier the flavor combos, the better. I have made a ton of variations on Deviled eggs over the years and always experiment with the filling. During the summer and fall, we typically make deviled eggs once a week thanks to BBQ's and tailgating. For a 4th of July BBQ, I made what was possibly my favorite flavor combination to date - Buffalo Chicken Deviled Eggs. I had some left over skinny buffalo chicken dip and mixed it with the yolks - voila!
Buffalo Chicken Deviled Eggs
1 bag of
Eggland's Best hard cooked peeled eggs. Cut in half, reserving the yolks.
1 cup leftover skinny buffalo chicken dip (recipe below), chilled
Leaves of celery
Buffalo wing sauce for drizzle
Mix egg yolks and chilled skinny buffalo chicken dip
Place in 1 teaspoon of mixture into each egg white
Garnish with celery leaves
Skinny Buffalo Chicken Dip
4 oz. of reduced-fat cream cheese, softened
1 cup shredded part-skim Mozzarella cheese
1 cup plain Greek yogurt
1/2 cup buffalo wing hot sauce + additional for drizzling
1 Tbsp. ranch seasoning
3 cups shredded cooked chicken
Celery leaves for garnish
Mix all ingredients in an greased 8x8 baking dish. Bake at 350 for 25 minutes.
I'm a huge fan of
Eggland's Best hard cooked peeled eggs. Along with being the perfect platform for deviled eggs, they are one of the best things to have in your fridge. I eat breakfast on the go and can be seen on Interstate 4 munching down on these quite frequently! They are now the only way I make deviled eggs. My least favorite part of making deviled eggs is peeling them. This is such a time saver, and your eggs will always be perfect. Plus,
Eggland's Best has superior nutrition compared to ordinary eggs. Each Eggland’s Best large egg contains:
25% less saturated fat
10 times more vitamin E
3 times more vitamin B12
4 times more vitamin D
Double the Omega 3s
Good source of vitamins B2 and B5
38% more lutein
This post is sponsored by FitFluential on behalf of Eggland's Best.
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