Buffalo Chicken Deviled Eggs

Frank's RedHot and cream cheese filling topped with a buffalo-glazed chicken skin shard, blue cheese, and a celery leaf.

Ingredients

• 12 large eggs
• 12 egg yolks
• 3 tablespoons cream cheese, softened
• 2 tablespoons mayonnaise
• 2 tablespoons Frank's RedHot sauce
• 1 tablespoon blue cheese, crumbled and mashed smooth
• 1 teaspoon white wine vinegar
• ½ teaspoon garlic powder
• Salt to taste
• Skin from 4 chicken thighs
• 3 tablespoons Frank's RedHot + 1 tablespoon butter, melted (buffalo sauce)
• Blue cheese crumble, celery leaves, hot sauce drizzle, flaky salt for garnish

Instructions

1. Bake chicken skins flat and weighted at 400°F for 25–30 min until shatteringly crispy. While still warm, brush generously with buffalo sauce. Break into shards.
2. Mash yolks smooth. Beat in cream cheese, mayo, Frank's, mashed blue cheese, vinegar, garlic powder, and salt.
3. Pipe into whites. Top with buffalo chicken skin shard, blue cheese crumble, celery leaf, hot sauce drizzle, and flaky salt.

Tips

• Frank's RedHot is non-negotiable — it IS buffalo sauce.
• Mash blue cheese smooth into filling — save crumbles for garnish.
• The celery leaf garnish immediately communicates buffalo to everyone at the table.