Buffalo Chicken Deviled Eggs




INGREDIENTS:


  1. 6 eggs
  2. 1 lb boneless skinless chicken breast
  3. 1/2 cup mayonnaise (Whole30 friendly option)
  4. 1/2 cup hot sauce (Whole30 friendly option)
  5. 1/2 tsp salt
  6. 1/2 tsp  pepper
  7. Green onion to garnish



INSTRUCTIONS:


  • Hard boil eggs by placing 6 eggs in boiling water. Cover pot and continue to boil for 10 minutes. Place immediately in an ice bath and chill for 5 minutes.
  • Add chicken breasts to a saucepan and cover with cold water. Bring to a boil and reduce heat to a simmer. Cover pot and allow the chicken to simmer for 10 minutes. Remove from water and place in a large bowl to cool.
  • Once eggs have cooled peel them, cut them in half long ways and scoop out the yolks. Place the yolks in a large mixing bowl and save whites
  • Shred the chicken by pulling apart with two forks or use my favorite trick and shred it with an  electric hand mixer
  • Smash yolks with a fork and add mayo, hot sauce, salt and pepper to the bowl. Combine thoroughly to make a smooth sauce.
  • Pour the sauce over the shredded chicken and stir to combine fully
  • Stuff each egg white with the shredded buffalo chicken mixture. You will likely have some leftover to eat as a snack or on a bed of greens!
  • Top each bite with sliced green onion or another fresh herb. Store in refrigerator for up to 4 days.


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