We are back in the full swing of school, sports, and routines. My kids started school last week, but I put my daughter on the bus for the first time yesterday and it was another emotional day. I just can’t believe how fast my kids are growing up! Yesterday was really busy from the moment I woke up to the moment I went to sleep. It was a sneak peek into what the next nine months are going to look like, until the school year is over. After getting things done at my house, I had quite a few errands to run in the morning, then helped Aubrey get some packing done, and went home to get the kids off the bus. I was already anxious about my little kindergartener on the bus for the first time and the bus was eleven minutes late. Seriously? I was so happy to see my kids walk off the bus together, holding hands! Whew…day one down…many to go! So, the late bus made us late to the kid’s dental appointment, and once we got home from the dentist, it was time for my daughter to change into her leotard so we could go straight to gymnastics. I am exhausted just thinking about the day. At the end of it all, I look back and think about how proud I am of my kids and I absolutely love watching them in their sports, school, and everyday life.
Last week, we enjoyed our last days of summer and I made some incredible Buffalo Chicken Deviled Eggs to enjoy for lunch while my parents were here. I love Buffalo Chicken Dip and (Bacon Jalapeno) Deviled Eggs, so this combination was perfect and they were insanely delicious! They had an awesome amount of spice, crunch, creaminess, and flavor! I will be making Buffalo Chicken Deviled Eggs as an appetizer for many occasions, including Labor Day, football parties, and girls nights!
recipe from Peace, Love, and Low Carb
- 6 hard-boiled eggs
- 6 ounces cooked chicken
- 1/2 rib celery
- 1/4 cup blue cheese crumbles
- 1/4 cup Frank's buffalo wing sauce plus more for garnish
- 2 tablespoons blue cheese dressing
- 1/4 Vidalia onion grated
- Green onion thinly sliced (optional)
- Peel the eggs and slice in half lengthwise. Scrape the yolks out into a large mixing bowl and set the whites on a deviled egg tray or serving platter.
- Finely chop the chicken and the celery. (You want it to fit through the opening of the piping bag.) Add to the egg yolks.
- To the mixing bowl, also add blue cheese crumbles, buffalo wing sauce, and blue cheese dressing.
- Use a Microplane (or smallest part of your grater) to grate the onion over the bowl. (The juice from the onion will add a lot of flavor to the deviled egg filling.)
- Mix all ingredients together until completely combined.
- Transfer the chicken mixture into a Ziploc bag. Squeeze the mixture to one corner of the bag, Snip off that corner to create an opening. Twist and squeeze the bag to pipe the buffalo chicken filling into the egg whites. until they are a bit overfull.
- GarhisnIf desired, garnish your eggs with fresh green onion and an extra dab of hot sauce. Serve immediately or chill in the fridge until ready to serve.
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