Buffalo Chicken Deviled Eggs are like if my two favorite party snacks or appetizers came together to have a sweet little baby. The baby of buffalo chicken dip and deviled eggs would be these delicious little bites. Only this time, my favorite snacks are paleo and Whole30 approved.
I know deviled eggs can be quite a divisive topic. Deviled eggs are one of those food items that you either love or hate. I am firmly in the camp of loving deviled eggs in all scenarios.
These buffalo chicken deviled eggs might just be the way to convince all of the deviled egg haters to get on board. They are healthy little bites that are sure to delight many as a quick snack or party appetizer. Continue reading to see exactly how to put these together!
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Part of the Whole30 journey is breaking food habits like mindless snacking. This is something I can definitely get on board with. Some days I genuinely don’t know if I’m actually hungry or just bored.
During the Whole30 I made the conscious decision to snack on nutrient dense food instead of empty calories. A basic hard boiled egg will get the job done, but these buffalo chicken deviled eggs take it up a notch. They are packed with flavor and good nutrients to keep the hanger at bay.
It is very easy to make this nutritious and delicious snack with basic kitchen equipment. It is even easier to make it with an instant pot. If you have an instant pot and would like to use it to make the eggs and the chicken, I have included full instant pot directions before the recipe.
The ingredients you will need to make these buffalo chicken deviled eggs are eggs, boneless skinless chicken breasts, mayo, hot sauce, salt, pepper and some green onion to garnish. If you are on the Whole30, be cautious when selecting a hot sauce and a mayonnaise. The two that I have linked there are Whole30 compliant.
This delicious and healthy snack or appetizer comes together in less than 30 minutes. To make these buffalo chicken deviled eggs start by hard boiling 6 eggs in a pot or instant pot. Next poach your chicken and prepare to shred it.
After your eggs are cooked and cooled, peel them, slice them in half long ways and scoop out the yolk. Set the eggs whites to the side and add the yolks to a mixing bowl. Add hot sauce, mayo, salt and pepper to the mixing bowl with the yolks and mix into a smooth sauce.
Pour the sauce over shredded chicken and mix so that all of the chicken is coated. Fill each egg white with shredded chicken and garnish with green onion. Save any extra shredded chicken for salads or sandwiches! Keep reading to grab the full recipe and, as always, share your results with me in the comments or on Instagram!
Instant Pot Instructions for Eggs and Chicken
Cook eggs in instant pot – place 6 eggs on the instant pot trivet and add 1 cup of water to the pot. Cook on manual for 10 minutes and immediately manually release the pressure. Place in an ice bath for 5 minutes and then peel. Continue with instructions above.
Cook chicken breast in instant pot – place 2 boneless skinless chicken breast in the instant pot with 1 cup of water. Cook on manual for 12 minutes and allow the pressure to naturally release for 5 minutes. After those 5, manually release the pressure and place chicken in a bowl to cool. Continue with instructions above.