Deviled eggs are a staple at Southern get-togethers—we promise everyone will love this fun new version.
Buffalo Chicken Deviled Eggs
- 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
- 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.
- 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˚.
- 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.
- 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.
- 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.
- 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.
*We used Frank's RedHot Buffalo Wing Sauce