I’ve had the idea for Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs floating around my head since early last week. As a fellow buffalo sauce connoisseur, you may identify with the fact this is a very long time to be craving that one of a kind tangy-hot spice without any relief. It all started with my Mom’s famous Crock Pot Buffalo Chicken Dip which she had warm in a crock pot as an appetizer for a family hang. The dip is lusciously thick and decadent, but as I shoveled chip-busting amounts of it into my mouth, I figured there had to be a better way to continue this buffalo sauce love fest. My Mom’s Buffalo Chicken Dip is one of the best appetizers out there, but healthy, it is NOT.
A few days later I stumbled upon Robyn’s Deviled Egg Chef Salad, and my vision came full circle. I’d pile a mixture of buffalo chicken-friendly ingredients like celery, feta cheese, and avocado onto salad greens, then satisfy my craving for creamy buffalo chicken dip with mouthwatering Buffalo Deviled Eggs on top. Crumbled bacon on top would take it over the edge!
Can confirm that Buffalo Deviled Eggs are the best version of deviled eggs that exist. What’s even better is they’re made with just 3 ingredients! The rest of the salad is a festival of bold, fresh flavors with that signature, buffalo sauce-spice mingling throughout. You will not want this salad to end!
Start with the Buffalo Deviled Eggs. Add 4 eggs to a saucepan filled with cold water then bring to a boil and place a lid on top. Remove from the heat then let the eggs sit for exactly 11 minutes.
After 11 minutes, transfer the eggs into a bowl of ice water then let them sit until cool.
Once cool, gently press the eggs onto a hard surface then continue rolling until the shell is cracked across the circumference of the egg. After that it should be easy to slip the shell right off.
Cut the hardboiled eggs in quarters then pop the yolks into a bowl and combine with 1-1/2 Tablespoons ranch or bleu cheese dressing, and 1 Tablespoon buffalo sauce. Scoop the mixture into a ziplock bag, snip off the corner, and then pipe into the centers of the egg white quarters. Buffalo Deviled Eggs = done!
Next turn your attention to some chicken breasts. Can’t have a Buffalo Chicken Cobb Salad without them! Brush 2 chicken breasts with extra virgin olive oil then season liberally with garlic salt and pepper. Saute or grill until cooked through then let the chicken rest on a cutting board for 5 minute before chopping into bite-sized pieces. Combine the cooked chicken with 3-4 Tablespoons buffalo sauce then stir to coat.
Salad assembly time! Place 2 cups romaine lettuce onto a plate then layer on celery, tomatoes, the buffalo chicken, chopped avocado, and crumbled feta cheese, Cobb Salad-style. Nestle 4 Buffalo Deviled Egg quarters on top, then give the whole thing a mesmerizing sprinkle of cooked and crumbled bacon. Serve with the dressing of your choice. I like a mixture of ranch and buffalo sauce.
Just as yummy as a plate of cream cheese-filled dip, or basket of fried buffalo wings, but much more soul-satisfying. I love the buttery avocado with the crunchy, salty bacon and buffalo sauce. That is one combo that is just out of this world.
I’m obsessed with the spicy, tangy Buffalo Deviled Eggs, too. I liked cutting them into quarters because it seems like you’re getting more versus just cutting the eggs in half, plus they’re easier to eat with a fork.
Give give this bold, filling and fresh salad a try — it’s delicious ’til the last drop!
Like this recipe? Share it with friends!
