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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with creamy ranch chicken, cheddar, and bacon. The hard-boiled eggs are filled generously and chilled until the filling sets for easy slicing and serving.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs Use large eggs.
creamy filling
  • 0.3333333333 cup mayonnaise For mixing and smooth yolk filling.
  • 2 oz cream cheese Softened for easy mashing.
  • 1 tsp dry ranch seasoning Adds ranch flavor to the yolks.
crack chicken topping
  • 0.5 cup cooked chicken, finely shredded Use cooked chicken that’s finely shredded.
  • 0.25 cup shredded cheddar For creamy, melty bite.
  • 4 slices bacon, cooked and crumbled Reserve half for filling and half for topping.
garnish
  • 2 tbsp fresh chives, chopped Sprinkle over the finished deviled eggs.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and peel the eggs
  1. Place the 12 large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise.
Make the deviled egg filling
  1. In a bowl, mash the yolks with mayonnaise, softened cream cheese, and dry ranch seasoning until smooth.
  2. Fold in the finely shredded cooked chicken, shredded cheddar, and half the bacon until evenly combined.
Fill and serve
  1. Spoon the filling generously into the egg whites, piling it slightly high.
  2. Top with the remaining bacon and chopped fresh chives, then chill until serving for best set and texture (at least 10 minutes).

Notes

Pro tip: shred the chicken finely so it blends into the filling instead of pulling away from the egg whites. Store covered in the refrigerator up to 3 days; do not freeze for best texture. For a dairy-reduced swap, use reduced-fat cream cheese and a reduced-fat cheddar while keeping the rest the same.