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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with a creamy ranch chicken filling, cheddar, and crispy bacon. Boiled eggs are stood, chilled, filled generously, then topped and refrigerated for a rich, tangy bite.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling base
  • 0.33 cup mayonnaise
  • 2 oz cream cheese, softened
  • 1 tsp dry ranch seasoning
Crack chicken topping
  • 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 Dutch oven

Method
 

Boil and cool the eggs
  1. Place 12 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. Drain the hot water and chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the ranch chicken yolk filling
  1. Mash the yolks with mayonnaise, cream cheese, and dry ranch seasoning until smooth. Stop when the mixture looks creamy with no dry yolk bits.
  2. Fold in the finely shredded chicken, shredded cheddar, and half of the bacon. Mix until evenly speckled and cohesive.
Fill, top, and chill
  1. Spoon the filling generously into the egg whites. Mound it slightly for a fuller look.
  2. Top with the remaining bacon and chopped chives, then chill until serving. Refrigerate for best flavor and firmer filling.

Notes

For the cleanest filling, use a fork or small masher to fully smooth the yolks before folding in chicken and cheddar. Refrigerate leftovers in a covered container up to 3 days; freeze is not recommended due to texture changes in the eggs. For a lower-fat option, use light mayonnaise and reduced-fat cream cheese while keeping the ranch seasoning and cheddar.