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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with creamy ranch-chicken filling, cheddar, and crunchy bacon. Boiled eggs are stood, chilled, piped generously, then finished with chives for a rich, savory 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, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken deviled eggs
  • 12 large eggs
  • 0.33 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 slice bacon, cooked and crumbled
  • 2 tbsp fresh chives, chopped

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot and cover with cold water, then 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, then peel and halve lengthwise.
Make the crack chicken filling
  1. Mash the yolks with mayonnaise, 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 finish
  1. Spoon the filling generously into the egg whites, keeping the centers mounded.
  2. Top with the remaining bacon and chopped fresh chives, then chill until serving.

Notes

For the cleanest deviled-egg halves, chill the boiled eggs in the ice bath until cold before peeling. Refrigerate in a covered container up to 3 days; freeze not recommended. Dietary swap: use reduced-fat cream cheese and mayonnaise to lower calories while keeping the creamy texture.