Hot Chicken Deviled Eggs
Everything is better with hot sauce! These little devils will really make you sweat!
Ingredients
- 12 large eggs
- 12 oz leftover fried chicken meat finely chopped, divided
- 2/3 cup drained bread-and-butter pickle chips finely chopped, divided
- 2/3 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 1/2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/4 cup thinly sliced scallions green parts only
- 3 tbsp hot sauce such as Crystal or Frank's Red Hot
Instructions
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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.
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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.
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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.