Buffalo Chicken Deviled Eggs

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Deviled eggs are a staple at Southern get-togethers—we promise everyone will love this fun new version.

Buffalo Chicken Deviled Eggs
 
Makes 12
Ingredients
  • 6 large hard-cooked eggs, peeled, halved, and yolks and whites separated
  • ¼ cup mayonnaise
  • 2 tablespoons buffalo wing sauce*
  • ¼ cup finely chopped cooked chicken
  • ¼ cup minced celery
  • 2 ounces blue cheese, crumbled (about ¼ cup)
  • Canola oil, for frying
  • 1 cup panko (Japanese bread crumbs)
  • ½ teaspoon ground red pepper
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup all-purpose flour
  • Garnish: crumbled blue cheese, buffalo wing sauce
Instructions
  1. In a small bowl, mash together egg yolks, mayonnaise and wing sauce with a fork until almost smooth; stir in chicken, celery, and cheese. Transfer mixture to a small resealable plastic bag, and refrigerate.
  2. In a 12-inch cast-iron skillet, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350˚.
  3. In the work bowl of a food processor, pulse together bread crumbs, red pepper, and salt until finely ground; transfer to a shallow bowl. In another shallow bowl, beat eggs. Place flour in a third shallow bowl.
  4. Dredge cooked egg white, one at a time, in flour, gently shaking off excess. Dip whites in egg, letting excess drip off. Dredge in bread crumbs.
  5. Fry egg whites in batches until golden brown and crisp, 1 to 2 minutes. Remove with a slotted spoon, and let drain on a wire rack. Let cool to room temperature, 5 to10 minutes.
  6. Cut off one corner of plastic bag containing egg yolk mixture, and pipe into egg whites. Garnish with blue cheese and wing sauce, if desired. Serve immediately.
Notes
*We used Frank's RedHot Buffalo Wing Sauce