Buffalo Chicken Deviled Eggs. New Music From Thin Lear.

These buffalo chicken deviled eggs are a cool variation on the traditional recipe. Full of chicken, spicy hot sauce, and tangy blue cheese crumbles, they are perfect party fare.

Buffalo Chicken Deviled Eggs


12 hard-boiled large eggs, halved lengthwise and removing yolks
1/2 cup blue cheese crumbles, divided
2 tablespoons celery, finely chopped
1/2 cup mayonnaise
1/4 cup cooked chicken, finely chopped
1 Tbs Buffalo wing sauce, plus more to drizzle


1. Place yolks in a bowl and mash with 1/4 cup of the blue cheese. Stir in celery, mayonnaise, chicken and the wing sauce.

2. Fill the egg white cavities with the chicken mixture.

3. Refrigerate for at least 1 hour before serving.

4. Garnish with remaining blue cheese crumbles and a drizzle of wing sauce.

Makes 2 dozen

Recipe slightly adapted from Baked By Rachel

Breathe this song in. It’s sad and Matt Longo’s vocals are achingly beautiful.

“There’s nothing in this world that I need
There’s nothing in this world that needs me
So I think I’ll take that ride I don’t know when”

Check out Thin Lear on Facebook where you can learn of upcoming shows in the MA, PA and NYC. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Buffalo Chicken Deviled Eggs. New Music From Thin Lear.

  1. Tony Lane says:

    What an interesting option for deviled eggs thank you for giving me the idea!

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