Buffalo Chicken Stuffed Eggs

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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.

 

Ingredients:

12 hard-boiled eggs, peeled with the Negg®

¾ lb. cooked, shredded chicken (you can grab a rotisserie chicken from the store to make this quickly)
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

    Instructions:

    1. 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.
    2.  Make a flat spot on the bottom of the egg so it will stand up and set aside.
    3. In a medium bowl, mix the rest of the ingredients together including the egg yolks and leftover whites.
    4. Add 1 Tablespoon of the chives.
    5. Stuff the chicken mixture into the egg.  (The 1/8 measuring teaspoon or sherbet scoop is a great size for this as well.)
    6. 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?

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