Buffalo Horns

Buffalo Horns

¼ cup cooked chicken, chopped

Buffalo wing sauce, enough to cover the chopped chicken plus 1 ½ tablespoons

6 hard cooked eggs, peeled, cut in half, and yolks removed

¼ cup (1/2 stick) butter, softened

3 tablespoon sour cream

½ teaspoon Tabasco sauce

1 teaspoon chopped celery, plus more for garnish

Salt and black pepper to taste

1. Place the chicken in small bowl and pour in enough Buffalo wing sauce to cover; let sit for at least 5 minutes.

2. In a small bowl, mash yolks. Add the butter and sour cream; mix thoroughly. Stir in the Tabasco and celery. Lift the chicken from the wing sauce and drain slightly. Add chicken to the yolk mixture, along with the remaining 5 teaspoons Buffalo wing sauce. Taste, then season with salt and lots of pepper.

3. Fill the whites evenly with the yolk mixture; garnish each egg half with some chopped celery. Refrigerate at least 15 to 20 minutes before serving to let the flavors develop.

Makes 12
Egg information: www.incredibleegg.org
This recipe is courtesy of Deviled Eggs by Debbie Moose

This is the video from Great Day St. Louis when I prepared these picnic treats. You will have to fast forward through the interview of the previous guest-the cooking segment is about half way through.

http://www.kmov.com/great-day-st-louis/Buffalo-Horns-95897409.html