Buffalo Horns - KMOV.com

Buffalo Horns

Buffalo Horns
Thanks to the Missouri Egg Council
¼ cup cooked chicken, chopped
Buffalo wing sauce, enough to cover the chopped chicken plus 1 ½ tablespoons
6 hard cooked eggs, peeled, cut in half, and yolks removed
¼ cup (1/2 stick) butter, softened
3 tablespoon sour cream
½ teaspoon Tabasco sauce
1 teaspoon chopped celery, plus more for garnish
Salt and black pepper to taste

1. Place the chicken in small bowl and pour in enough Buffalo wing sauce to cover; let sit for at least 5 minutes.
2. In a small bowl, mash yolks.  Add the butter and sour cream; mix thoroughly.  Stir in the Tabasco and celery. Lift the chicken from the wing sauce and drain slightly.  Add chicken to the yolk mixture, along with the remaining 5 teaspoons Buffalo wing sauce.  Taste, then season with salt and lots of pepper.
3. Fill the whites evenly with the yolk mixture; garnish each egg half with some chopped celery.  Refrigerate at least 15 to 20 minutes before serving to let the flavors develop.

Makes 12

Egg information: www.incredibleegg.org

This recipe is courtesy of  Deviled Eggs by Debbie Moose

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