Two things I love to eat, chicken (especially rotisserie chicken from the market) and deviled eggs. So why not put them together? About the only reason I can find is that you can't pipe your deviled eggs. The chicken will clog the piping tip and make a mess. Otherwise, this recipe is a hit in every other aspect.
This is also the perfect tailgating food. It's quick and easy, especially if you are using a pre-cooked chicken from the market. Put a platter of them out and watch them disappear.
Now, in case you are lucky enough to have leftovers - highly doubtful - make a sandwich. French bread or a roll with chopped up chicken stuffed eggs. AND add a slice of tomato and possibly an avocado and some lettuce. Enjoy either way.
¼ c. buffalo wing sauce (I used Frank's Hot Sauce.)
½ t. salt
½ t. garlic powder
2 T. mayonnaise, regular or low-fat
2 oz. regular or low-fat cream cheese, at room temperature
2 T. chives, chopped and divided in half
- Cut the top third off of each hard-boiled egg and scoop out the yolks. For a scoop, I found a 1/8 teaspoon measuring spoon was just the right size.
- Make a flat spot on the bottom of the egg so it will stand up and set aside.
- In a medium bowl, mix the rest of the ingredients together including the egg yolks and leftover whites.
- Add 1 Tablespoon of the chives.
- Stuff the chicken mixture into the egg. (The 1/8 measuring teaspoon or sherbet scoop is a great size for this as well.)
- Top with remaining tablespoon of chives and serve.
Makes 12 stuffed eggs
A quick note: Although the stand-up eggs are cute, I'm not sure they are worth the trouble. Also, I noticed the men enjoy these more than the women. Something about being able to stuff an entire hard-boiled egg in your mouth at once. Get the drift?