Today's recipe, part of the football tailgating segments, is for Buffalo chicken deviled eggs, served with blue cheese and an optional slice of green onion on top.
Medium-sized boneless, skinless chicken breast
Louisiana hot sauce
It's up to you how many eggs you want to hard boil in just enough simmering water to cover. I'm cooking nine today.
You'll want to set the timer for exactly 12 minutes just as the water comes to a gentle simmer. Then, run the eggs under cold water to cool, peel the eggs, cut them in half lengthwise and then separate the egg yolks from the whites.
Meanwhile, while you're keeping your eye on the eggs, cut up a medium-sized boneless skinless chicken breast and gently cook that in a little water on the stovetop, and then drain it and cool it down in the fridge.
When the eggs are done, keep the egg whites cold in a tightly sealed plastic container.
As far as the egg yolks go, add a good dollop of mayonnaise to that and add a few good shakes of Louisiana hot sauce to taste and use a fork to mash it up.
At that point, add the cold, shredded or cubed cooked chicken and a bit of finely diced celery if you like, and fold that together.
Add a little more mayonnaise or hot sauce to taste and keep that cold in a tightly sealed container as well.
Serve them up at the game with a crumble of blue cheese on top of each one and an optional slice of green onion for color.