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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.