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Buffalo Chicken Egg Salad
Prep Time:  10 minutes Cook Time:  0 minutes
Yield:  2 Servings
Notes: none
Submitted by:  toddwess Directions

1    Hard boil the eggs: cover 6 eggs with water, bring to a boil, remove from heat and allow to sit for 10 minutes. Immediately plunge eggs into an ice water bath, allow to cool then peel and dice. Reserve in a medium bowl.
2    While eggs are cooking cook chicken over medium heat in a skillet or on the grill until the juices run clear and the meat is no longer pink in the center. Cool and dice; add to the eggs in the bowl.
3    To the bowl with the diced eggs and chicken add the mayonnaise, Buffalo hot sauce and blue cheese. Mix to combine and blend flavors. Add salt and pepper to taste. Serve with celery stalks for dipping or carefully fill celery stalks. Drizzle with additional Buffalo hot sauce as a garnish or if more heat is desired.

6    hard boiled eggs
6 oz    chicken thigh meat
3 tbsp    mayonnaise
1-1/2 tbsp    buffalo hot sauce
1/4 cup    crumbled blue cheese
8    celery stalks