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.
Egg information: www.incredibleegg.org
This recipe is courtesy of Deviled Eggs by Debbie Moose