Go Back

Crack Chicken Deviled Eggs

Crack chicken deviled eggs with creamy ranch yolk filling, shredded chicken, cheddar, and crispy bacon. Boiled, halved, filled generously, then chilled for a creamy texture with a savory punch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
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 slices bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and 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 egg 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 and serve
  1. Spoon the filling generously into the egg whites so each half is mounded.
  2. Top with the remaining bacon and chopped fresh chives, then chill until serving.

Notes

For cleaner slicing, chill the halved eggs briefly after boiling, then fill right away so the centers stay creamy. Store covered in the refrigerator up to 3 days; freezing is not recommended because egg texture changes. For a lower-fat option, use light mayonnaise and low-fat cream cheese while keeping the same ranch seasoning.