Buffalo Chicken Deviled Eggs
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 whoe30 approved.
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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. I would like to break the habit of sitting in front of the TV with a whole bag of tortilla chips for no reason, but I can’t give up snacking completely. I love it to much. So I knew that I wanted to have nutrient dense snacks prepped and ready so that I can grab one and go instead of waiting until I’m hangry af. These little buffalo chicken deviled eggs are packed with flavor and good nutrients to keep the hanger at bay.
Best of all, these little bites could not be easier to make. I made mine using my instant pot. (THE BEST CHRISTMAS GIFT EVER) and I will include the instant pot instructions at the bottom, but do not worry because this recipe takes less than 30 minutes even without an instant pot. Just cook your eggs and chicken simultaneously and save time by shredding your chicken with an electric hand mixer. This trick is the best and the only way I shred my chicken these days.
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 10 minutes and allow the pressure to naturally release for 10 minutes. After those 10, manually release the pressure and place chicken in a bowl to cool. Continue with instructions above.