Buffalo Chicken Deviled Eggs
4 oz chicken breast, cut into 8 pieces
4 ea large eggs, hard boiled, peeled, cut in half length wise, yolks and whites separated
1⁄4 C your favorite Buffalo hot sauce
3 Tbsp unsalted butter
4 Tbsp panko crumbs
3 Tbsp oil
1⁄2 ea celery stalk, cut into thin half moons and celery leaves
Kosher or sea salt
Freshly ground black pepper
For egg yolk mix:
3 Tbsp crumbled blue cheese
2 Tbsp mayonnaise
1 Tbsp yellow mustard
1. Add yolks into a small bowl and mash with a fork. Add the blue cheese,
mayonnaise, mustard and salt and pepper, mix thoroughly until combined. Place
mixture in a zip seal bag.
2. Add 2 tablespoons of oil into a small sauté pan over medium heat, add the panko
crumbs to the pan, stirring to toast until golden brown, season with salt and
pepper. Transfer to a paper towel lined plate and reserve. Save the pan for later
3. In a small pot, add the hot sauce and place over medium low heat. When warm,
stir in the butter until incorporated, season with pepper.
4. Carefully wipe out all the crumbs from your reserved pan and place over medium
heat. Add the remaining oil and sear the chicken pieces until golden brown and cooked through, season with salt and pepper. Add the cooked chicken pieces into
the pot with the warm Buffalo sauce to dress.
5. To assemble, cut a small hole in the corner of the bag and evenly pipe the yolk
mixture into the egg white cups. Place a piece of chicken on top of the yolks and
drizzle with a little extra Buffalo sauce. Sprinkle on the toasted crumbs (there
may be extra) and top with celery pieces and a celery leaf. Enjoy with a
KORBEL Rosé Crimson Sparkle Cocktail.
12oz KORBEL Rosé, chilled
8oz blood orange juice, chilled
4oz vodka, chilled
Blood orange skewer garnish
1- With a vegetable peeler, peel strips of rind off of the orange. Press gently while peeling
to avoid catching too much white pith. With a knife, cut around the orange to remove the
remaining skin and pith. Cut out segments of orange and wrap one piece of peel around
each piece of segment, securing with a bamboo skewer or toothpick.
2- In each glass add 2 fl oz of blood orange juice and 1 fl oz of vodka. Pour in 3 oz of
KORBEL Rosé. Top with Blood orange skewer garnish.