Hot Chicken Deviled Eggs

10 ingredients
3 steps

Ingredients

  • 12 large eggs
  • 12 ounces leftover fried chicken meat, finely chopped, divided
  • 2/3 cup drained bread-and-butter pickle chips, finely chopped, divided
  • 2/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/4 cup thinly sliced scallions, green parts only (about 2 scallions)
  • 3 tablespoons hot sauce (such as Crystal or Frank's RedHot)

Directions

  1. 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. 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. 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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