Enter the Delicious Inferno of Hot Chicken Deviled Eggs

January 4, 2019

Hot Chicken Deviled Eggs

Everything is better with hot sauce! These little devils will really make you sweat!

Prep Time 25 minutes
Total Time 1 hour
Servings 12 servings
Author Judit Lipoczi

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

  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.

 

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