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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with a creamy ranch chicken filling, cheddar, and bacon crumbles. Hard-boiled eggs are halved and filled generously, then chilled for a thick, sliceable 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs
  • 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 slice bacon, cooked and crumbled
  • 2 tbsp fresh chives, chopped

Equipment

  • 1 pot

Method
 

Boil and peel the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil; cover, 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 cooked chicken, shredded cheddar, and half the bacon until evenly combined.
Fill, top, and chill
  1. Spoon the filling generously into the egg whites, packing it slightly.
  2. Top with the remaining bacon and fresh chives, then chill until serving.

Notes

For the cleanest filling, keep the egg yolks warm enough to mash smooth, but don’t overhandle—lumps disappear once the cream cheese and ranch seasoning are worked in. Store covered in the refrigerator up to 3 days; for best texture, don’t freeze. If you want a lighter option, use light mayonnaise and light cream cheese while keeping the same chicken and bacon amounts.