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Crack Chicken Deviled Eggs

Crack chicken deviled eggs combine creamy ranch-seasoned yolks with shredded chicken, crisp bacon, sharp cheddar, and fresh chives. Chill the filled egg whites for at least 20 minutes for a cool, party-ready appetizer.
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Prep Time 10 minutes
Cook Time 19 minutes
Cooling and chilling 30 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 192
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 2 bacon slices
  • 0.25 cup chicken cooked, shredded
  • 2 oz cream cheese softened
  • 3 tbsp mayonnaise
  • 1 tsp ranch seasoning
  • 0.25 cup sharp cheddar cheese shredded
  • 1 tbsp chives fresh, chopped

Equipment

  • 1 3-quart saucepan
  • 1 skillet

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan and cover with cold water by 1 inch.
  2. Bring to a full boil over high heat.
  3. Remove the pan from the heat, cover, and let stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and cool for 10 minutes.
  5. Peel the eggs.
Prepare the filling
  1. Cook the bacon in a skillet over medium heat for 6 to 8 minutes, turning as needed, until crisp.
  2. Drain the bacon on a paper towel and crumble when cool.
  3. Halve the eggs lengthwise, place the yolks in a medium bowl, and arrange the whites cut side up on a serving platter.
  4. Mash the yolks with the cream cheese, mayonnaise, and ranch seasoning until smooth.
  5. Fold in the chicken, crumbled bacon, cheddar, and chives.
Fill and chill
  1. Spoon the filling into the egg whites.
  2. Refrigerate for at least 20 minutes before serving.

Notes

For the smoothest filling, mash the yolks thoroughly with the cream cheese, mayonnaise, and ranch seasoning before folding in the remaining ingredients. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended.