Hot Chicken Deviled Eggs Recipe

Name: Hot Chicken Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large eggs; 12 ounces leftover fried chicken meat, finely chopped, divided; 2/3 cup drained bread-and-butter pickle chips, finely chopped, divided; 2/3 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 1/2 teaspoons paprika; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/4 cup thinly sliced scallions, green parts only (about 2 scallions); 3 tablespoons hot sauce (such as Crystal or Frank's RedHot)

Servings: persons

12 large eggs
12 ounces leftover fried chicken meat, finely chopped, divided
2/3 cup drained bread-and-butter pickle chips, finely chopped, divided
2/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 1/2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 cup thinly sliced scallions, green parts only (about 2 scallions)
3 tablespoons hot sauce (such as Crystal or Frank's RedHot)

1
Bring a large pot of water to a boil over high. Using a slotted spoon or strainer, carefully lower eggs into boiling water. Boil 12 minutes. Drain and immediately plunge eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes. Peel eggs; discard shells.
2
Cut eggs in half lengthwise. Carefully scoop out yolks, leaving egg whites intact. Set aside whites. Place egg yolks in a medium bowl. Reserve 2 tablespoons each chopped chicken and chopped pickles. Add remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne, and salt to yolks. Stir well until combined.
3
Arrange egg whites, cut side up, on a work surface. Divide yolk mixture evenly among eggs. Transfer to a serving platter. Sprinkle evenly with reserved chopped chicken, reserved pickles, and scallions. Drizzle with hot sauce.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large eggs, 12 ounces leftover fried chicken meat, finely chopped, divided, 2/3 cup drained bread-and-butter pickle chips, finely chopped, divided, 2/3 cup mayonnaise, and more.

Yes, Hot Chicken Deviled Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Chicken Deviled Eggs

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