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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with creamy ranch chicken, cheddar, and bacon are loaded into halved hard-boiled eggs for an ultra-creamy filling. The eggs are boiled, stood, then chilled and filled, so every bite stays tender and flavorful.
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Prep Time 25 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Deviled eggs
  • 12 large eggs Large eggs for consistent hard-boiled results.
  • 0.3333333333 cup mayonnaise
  • 2 oz cream cheese, softened
  • 1 tsp dry ranch seasoning
  • 0.5 cup cooked chicken, finely shredded Finely shredded so it mixes smoothly.
  • 0.25 cup shredded cheddar
  • 4 slice bacon, cooked and crumbled
  • 2 tbsp fresh chives, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and hard-cook the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove it from heat, and let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, keeping the yolks for filling.
Make the crack chicken filling
  1. Mash the yolks with mayonnaise, cream cheese, and dry ranch seasoning until smooth. Mix in the chicken, shredded cheddar, and half the bacon until evenly combined.
Fill, top, and chill
  1. Spoon the filling generously into the egg whites. Top with the remaining bacon and the chopped chives, then chill until serving.

Notes

For the cleanest deviled-egg filling, use finely shredded chicken and fully cool the eggs before peeling. Store covered in the refrigerator up to 3 days; freezing is not recommended. If you want a lighter version, swap half the mayonnaise for plain Greek yogurt while keeping the cream cheese for structure.