Recipe of the Week: Buffalo Chicken Deviled Eggs
Serving Size: 4 egg halves
12 large eggs
1/4 cup light/reduced-fat cream cheese, room temperature
2 tbsp. Frank’s Red Hot Original Cayenne Pepper Sauce
2 tbsp. shredded part-skim mozzarella cheese
1 1/2 tbsp. light ranch dressing
3 oz. canned 98% fat-free chunk white chicken breast in water, drained and flaked
1/4 cup finely chopped carrots, or more for topping
Optional topping: chopped scallions
Place eggs in a pot, and cover with water. Bring to a boil, and cook for 10 minutes.
Transfer eggs to a bowl, and cover with ice and cold water. Let sit for 20 minutes.
Gently crack eggs on the rim of the bowl, and peel off the shells. Halve eggs lengthwise. Discard yolks or save for another use.
Place cream cheese in a medium bowl and stir until smooth. Thoroughly mix in hot sauce, mozzarella, and dressing. Stir in chicken and carrots.
Evenly distribute chicken mixture among egg-white halves.
MAKES 6 SERVINGS
Recipe Courtesy of: hungrygirl.com