I’m so excited to share my Classic Buffalo Chicken Stuffed Deviled Eggs recipe with you! These are creamy, tangy, and just the right amount of spicy — all the Buffalo wing flavor tucked into a neat, bite-sized deviled egg. They’re perfect for parties, low-carb snacks, or whenever you want that Buffalo kick without the bones.
Level: Easy
Total Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 0 minutes (using pre-cooked hard-boiled eggs)
Yield: 12 deviled eggs (24 halves)
Course: Appetizer / Snack
Cuisine: American
I love a snack that delivers big flavor with very little fuss — that’s exactly what these Buffalo Chicken Stuffed Deviled Eggs do. Instead of serving wings, I mash the yolks with shredded chicken, Buffalo sauce, cheddar, and ranch for a creamy filling that mimics the classic wing combo. They’re small, handheld, and full of the tangy, spicy taste everyone expects from Buffalo chicken.
You can make these mild or dial up the heat depending on who’s coming to the table. I’ll walk you through this fast, kid-friendly (or adult-spicy) version step by step so your readers can follow along easily.
How to Make Buffalo Chicken Stuffed Deviled Eggs
This recipe is a simple remix of two favorites — deviled eggs and Buffalo chicken — turned into a no-mess appetizer:
• Hard-boiled eggs halved and scooped clean.
• Egg yolks mashed with shredded chicken, Buffalo sauce, cheddar, and ranch to make a creamy filling.
• Spoon or pipe the filling back into the egg whites.
• Garnish with chives or a little extra hot sauce if you like it spicy.
Everything comes together in about 10 minutes if your eggs are already cooked.
Ingredients
• 6 large hard-boiled eggs (yields 12 halves)
• ¼ cup cooked, shredded chicken (rotisserie or leftover chicken works great)
• ¼ cup Buffalo wing sauce (use milder wing sauce for less heat or Frank’s RedHot for more spice)
• ¼ cup shredded cheddar cheese
• 2 tablespoons prepared ranch dressing
• Chives or sliced green onions, for garnish
• Optional: pinch of cayenne pepper for extra heat
Directions
- Prep the eggs:
• Peel the hard-boiled eggs and slice each one in half lengthwise. Gently remove the yolks and place them into a small mixing bowl. Set the egg white halves on a plate. - Make the filling:
• Mash the yolks with a fork until mostly smooth. Add the shredded chicken, Buffalo sauce, shredded cheddar, and ranch dressing. Stir until everything is well combined. Taste and add a pinch of cayenne if you want more heat. - Fill the egg whites:
• Spoon the mixture back into each egg white half — or for a neater look, load the filling into a piping bag (or a resealable plastic bag with the corner snipped) and pipe it in. - Garnish and serve:
• Sprinkle chopped chives or green onions over the top. Arrange on a platter and serve immediately. If desired, offer extra ranch or blue cheese on the side for dipping.
Process Details
• Why use shredded chicken: A little shredded chicken adds that unmistakable Buffalo-chicken texture and boosts protein without changing the classic deviled-egg feel.
• Choosing the sauce: Wing sauces vary in heat. Start with the amount listed and taste — Frank’s RedHot is the classic Buffalo flavor if you want authentic heat.
• Creamy texture: Ranch dressing helps the filling stay smooth and creamy. If your filling seems dry, add a little more dressing, ½ teaspoon at a time.
• Makeahead note: These hold well in the fridge for a few hours before serving; assemble just before guests arrive for the best texture.
• Piping vs spooning: Piping looks fancier and is faster for many eggs; spooning is fine and perfectly tasty.
Tips for Success
• Use room-temperature yolks (cool them first when boiled) so the filling mixes smoothly.
• Drain shredded chicken if it’s moist (from cooking or from a store rotisserie) to avoid watery filling.
• Balance the heat: If serving kids, mix milder sauce in and offer a small bowl of hot sauce at the table for adults.
• Keep chilled: Store completed deviled eggs in the refrigerator until serving time to keep them firm.
• Garnish last: Add chives or extra cheese just before serving so the eggs look fresh.
Serving Ideas
• Serve on a platter with extra celery sticks and carrot sticks for a classic Buffalo-style spread.
• Offer small bowls of blue cheese or ranch dressing for dipping.
• Add to a party appetizer table alongside sliders, wings, or a veggie tray.
• Make a low-carb snack plate with these eggs, pickles, and sliced cheese.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for 3–4 days. Keep the filled eggs chilled and covered.
• Freezing: Not recommended. The texture of the egg yolk filling and ranch can change after freezing and thawing.
Nutrition Info (Approximate per 1 stuffed egg half — based on the recipe)
• Calories: ~64
• Carbohydrates: 1 g
• Protein: 4 g
• Fat: 5 g
• Cholesterol and sodium will vary depending on egg size and sauce brand.
(These values are estimates and will vary with ingredient brands and exact portion sizes.)
I love how these Buffalo Chicken Stuffed Deviled Eggs bring the bold, tangy flavor of Buffalo wings into a tidy, bite-size snack. They’re quick to throw together, easy to tailor for mild or spicy tastes, and always disappear fast at parties. I hope you enjoy making (and sharing!) these as much as I do — they’re a simple way to give people all the Buffalo goodness without the mess.