Bring some hotness with these Buffalo and sriracha-powered eggs.
Football season is SOO close. Pre-season games have already started and September 10th will be here in less than two weeks—AHH the excitement!
Clearly, I’m eager for this year’s season to start, but I’ll be honest—it’s not necessarily for the actual football games. No, for me football season is all about the fun of getting together with friends and family and cheering on your favorite team… but mostly, it’s about the delicious party foods!!
I’m talking wings, pizza, soft pretzels, burgers, dips and of course these spicy chicken football deviled eggs. I mean, seriously! Are these not the cutest football eggs you have ever seen? And they’re filled with a cheesy, Buffalo chicken mixture. So yummy!
The best part about these eggs is that they’re actually really quick and simple to make. Basically, you just dye your hard-boiled eggs brown and then fill them with buffalo chicken dip.
Okay, so here’s what you’ll need to do:
Start by dying your hard-boiled eggs brown. Fill a large bowl with hot water and add the brown food coloring. Add the peeled hard-boiled eggs, making sure they’re completely submerged in the water.
Allow the eggs to sit in the water at least 5-10 minutes, then carefully remove them.
Slice the eggs in half, keeping the halves close to each other so you don’t lose track of which half goes with the other. Scoop out the yolks and add 6 yolks to a large mixing bowl; save the remaining yolks for another use if desired.
To the bowl with the yolks, add the Greek yogurt, chicken, Buffalo sauce, sriracha, cilantro and crumbled blue cheese.
Mix until well combined.
To assemble the eggs, scoop one heaping teaspoon Buffalo chicken mixture into one half of an egg and place the matching egg half of top. Repeat until all of the eggs have been stuffed.
To make the white laces, place some sour cream or Greek yogurt into a plastic baggie. Snip a very small amount off one corner and pipe the sour cream laces onto the footballs. Store in the refrigerator until ready to serve.
Final tip: These are best served the same day they’re made, as the brown color begins to fade after time.