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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with creamy ranch chicken, cheddar, and bacon stuffed into perfectly boiled yolks. Velvety filling gets spooned into halved whites, then chilled so the flavors set and taste cohesive.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

Deviled egg halves
  • 12 large eggs
Filling
  • 0.333 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 slices bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes so the yolks set.
  2. Chill eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the crack chicken filling
  1. Mash yolks with mayonnaise, cream cheese, and dry ranch seasoning until smooth for a creamy base.
  2. Fold in cooked chicken, shredded cheddar, and half the crumbled bacon until evenly combined.
Fill and finish
  1. Spoon the filling generously into the egg whites, mounding slightly for a fuller look.
  2. Top with the remaining bacon and chopped chives, then chill until serving to help the filling hold its shape.

Notes

For the smoothest filling, mash the yolks thoroughly until no large lumps remain before adding the chicken and cheese. Store covered in the refrigerator for up to 3 days; for best texture, assemble and chill the same day or within 24 hours. Freezing is not recommended for deviled eggs. For a lighter option, use reduced-fat mayonnaise and cream cheese (texture will be slightly softer but still works).