Add a kick to your next gathering with these Spicy Chicken Deviled Eggs! This recipe takes the traditional deviled egg and amps up the flavor with a spicy blend of cayenne pepper, hot sauce, and tangy pickles. Featuring a rich, creamy filling of egg yolks and tender chicken, these eggs are both satisfying and packed with bold flavors. Whether you’re hosting a party or just looking for a tasty snack, these deviled eggs are sure to be a hit. Dive into the recipe and discover how easy it is to create this spicy, delicious treat!
Recipe
Serves 12
12 large eggs
12 oz. cooked chicken, finely chopped, divided
5 oz. dill pickle, drained and finely chopped, divided
5 oz. paleo mayonnaise (We like Primal Kitchen)
2 tbsp. apple cider vinegar
1½ tsp. paprika
1 tsp. cayenne pepper
1 tsp. sea salt
2 green onions, green parts only, thinly sliced
3 tbsp. hot sauce
How to Prepare
Bring a large pot of water to a boil over high heat. Using a slotted spoon or strainer, carefully lower the eggs into the boiling water and cook for 12 minutes. Drain and immediately plunge the eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes, then peel the eggs and discard the shells.
Cut the eggs in half lengthwise. Carefully scoop out the yolks, leaving the egg whites intact. Set aside whites for later. Place the egg yolks in a medium bowl.
Reserve 2 tablespoons each of the chopped chicken and chopped pickles.
Add the remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne and salt to yolks and stir until well combined.
Arrange the egg whites, cut side up, on a work surface. Divide the yolk mixture evenly between all the egg whites. Transfer to a serving platter.
Sprinkle each egg with the reserved chopped chicken, reserved pickles and green onions. Drizzle with hot sauce and serve.
