skip to main content


Whole Rotisserie Chicken  on cutting board accompanied by natural herb/spice display in an apparent country setting

Your guide to creating delicious and easy meals featuring Boston Market menu items. Try one of these chef-inspired recipes today!

Turkey and Swiss Bread Pudding Creamy Gouda and Garlic Mashed Potatoes Turkey Shepards Pie Vegetable and Potato Frittata Cinnamon Apple Monkey Bread Deviled Eggs with Spicy Chicken Salad

Deviled Eggs with Spicy Chicken Salad

Deviled Eggs with Spicy Chicken Salad

Easter appetizers with just the right amount of kick! Serves 4-6.


  • 1 Boston Market Rotisserie Chicken, skinless breast, roughly-chopped
  • 6 fresh eggs
  • 2 tbsp. minced red onions
  • 2 tbsp. minced celery
  • 2 tbsp. Sriracha mayonnaise
  • Crumbled blue cheese, used as garnish
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. Dijon mustard
  • 1/2 tbsp. dry mustard
  • 4 tbsp. mayonnaise


  • Fill a large pot with cold water.
  • Place the eggs in the water.
  • Bring water to a boil.
  • Remove pot from stove and cover for 12 minutes.
  • Remove eggs from water and peel. Refrigerate while you make the chicken salad.
  • Place chicken, onion, celery and Sriracha mayo in a mixing bowl.
  • Mix together well and place in the refrigerator.
  • Remove eggs from the refrigerator.
  • Cut each egg in half. Scoop out the cooked yolks and place them in a small mixing bowl.
  • Add mayonnaise, dry mustard, Dijon mustard, salt and pepper.
  • Mix together well with a whisk.
  • Using a pastry bag fill each half egg with deviled filling.
  • Top each deviled egg with 1/2 tbsp. of spicy chicken salad.
  • Top each egg with blue cheese.
Recipe Library