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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with a creamy ranch filling, shredded chicken, cheddar, and bacon. Hard-boiled eggs are halved, yolks are mashed until smooth, then piped into whites and chilled until ready to serve.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 22 minutes
Total Time 59 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
Ranch chicken filling
  • 0.3333333333 cup mayonnaise
  • 2 oz cream cheese softened
  • 1 tsp dry ranch seasoning
  • 0.5 cup cooked chicken finely shredded
  • 0.25 cup shredded cheddar
  • 4 slices bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 pot

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise for even filling.
Make the crack chicken filling
  1. Mash the yolks with mayonnaise, cream cheese, and dry ranch seasoning until smooth. Stop when the mixture looks creamy and lump-free.
  2. Fold in cooked chicken, shredded cheddar, and half the bacon. Mix just until evenly combined with no dry pockets.
Fill, top, and chill
  1. Spoon the crack chicken filling generously into the egg whites. Fill each half to the top so it mounds slightly.
  2. Top with the remaining bacon and fresh chives, then chill until serving. Keep them cold so the filling firms up, about 12 minutes.

Notes

For the cleanest deviled-egg halves, make sure the yolk mixture is fully smooth before adding chicken and cheese. Store covered in the refrigerator up to 3 days. Freeze: no, the texture of eggs and mayo-based filling changes after thawing. Dietary swap: use Greek yogurt in place of some mayonnaise for a lighter ranch-style filling while keeping the same flavor profile.