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Crack Chicken Deviled Eggs

Crack chicken deviled eggs combine creamy ranch-seasoned yolk filling with cooked shredded chicken, cheddar, and crisp bacon. Chill them before serving for a cool, savory appetizer topped with thinly sliced green onion.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling time 25 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • cold water as needed for cooking and the ice bath
  • ice as needed for the ice bath
  • 3 bacon slices
  • 2 oz cream cheese softened
  • 0.25 cup mayonnaise
  • 2 tsp ranch seasoning mix
  • 0.13 tsp black pepper
  • 0.5 cup cooked shredded chicken
  • 0.25 cup cheddar cheese finely shredded
  • 1 green onion thinly sliced

Equipment

  • 1 4-quart saucepan
  • 1 10-inch skillet

Method
 

  1. Place the eggs in a 4-quart saucepan and add enough cold water to cover them by 1 inch.
  2. Bring to a boil over high heat, cover, and remove the pan from the heat.
  3. Let stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water for 5 minutes, then peel.
  5. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp; drain on paper towels and chop finely.
  6. Halve the eggs lengthwise, transfer the yolks to a medium bowl, and arrange the whites on a serving platter.
  7. Add the cream cheese, mayonnaise, ranch seasoning, and black pepper to the yolks; mash and stir until smooth.
  8. Fold in the chicken, cheddar, and chopped bacon.
  9. Spoon the filling into the egg whites and garnish with green onion.
  10. Refrigerate for 20 minutes before serving.

Notes

For neat portions, spoon the filling into the egg whites just before chilling. Store covered in the refrigerator for up to 2 days; freezing is not recommended. Turkey bacon can be used as a pork-free alternative.