I’ve had the idea of 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 Buffalo Chicken Dip, which she had bubbling in a crock pot as an appetizer for our New Year’s lunch last Tuesday. The dip is lusciously thick and decadent, but as I shoveled near Triscuit-buckling 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, um, 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 ingrediens 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. Then I’d throw crumbled bacon on top to really stick it to ’em! The salad, that is!

Redonk, people!!! I could pop those Buffalo Deviled Eggs like Pringles. What’s even better is that they only contain 3 ingredients. The rest of the salad is a festival of bold, fresh flavors with that signature, buffalo sauce-spice mingling throughout. I did not want this salad to end!

Start with those Buffalo Deviled Eggs. Now, in my opinion, Deviled Eggs are just kind of meh. I don’t love them, I don’t hate them – I guess I’m just indifferent. These Buffalo Deviled Eggs are packed with flavor though. I can’t wait to take a big platter of ’em to a party sometime!

First add 4 eggs to a saucepan filled with cold water then bring to a boil and place a lid on top. Turn the heat down to low and simmer for exactly 18 minutes.

After 18 minutes, place the eggs into a bowl of ice water, or under cold running water until they’re nice and cool.

Once cool, gently smash (oxymoron?) the eggs onto a hard surface and 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 ’em! 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. I am drooling simply at the sight of that sauce!

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 (do NOT skip that part!) Serve with the dressing of your choice. I used a mixture of light ranch and buffalo sauce.

Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs


Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs is an addicting mix of spicy, bold, and zesty flavors.


Serves 4

  • 8 cups chopped romaine lettuce
  • 2 chicken breasts, pounded thin
  • extra virgin olive oil
  • garlic salt
  • pepper
  • 3-4 Tablespoons buffalo sauce
  • 3 stalks celery, chopped
  • 1 cup grape tomatoes, halved
  • 1 avocado, chopped
  • 1/2 cup feta cheese
  • 4 strips bacon, cooked and crumbled
  • For the Buffalo Deviled Eggs:
    • 4 eggs
    • 1-1/2 Tablespoons Ranch or Bleu Cheese Dressing
    • 1 Tablespoon buffalo sauce


  1. For the Buffalo Deviled Eggs: Place eggs in a saucepan filled with cold water. Bring to a boil then place lid on top and turn heat down to low. Simmer for 18 minutes then remove to a bowl and run under cold water until cool. Once cool, peel eggs then slice in half. Transfer yolks to a small bowl then stir in dressing and buffalo sauce until smooth. Cut egg white halves in half again to create quarters. Transfer egg yolk mixture to a ziplock bag, snip off the corner, then pipe onto egg white quarters. Set finished eggs aside.
  2. Brush chicken breasts with olive oil then season liberally with garlic salt and pepper. Saute or grill until cooked through then let rest for 5 minutes before chopping into bite-sized pieces. Toss with 3-4 Tablespoons buffalo sauce then set aside.
  3. Divide lettuce amongst 4 plates then layer on celery, tomatoes, buffalo chicken, avocado, and feta cheese. Add Buffalo Deviled Eggs on top then sprinkle with bacon.


Inspired by Add a Pinch

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Just as yummy as a plate of cream cheese-filled dip, or basket of fried bufalo wings, but much more soul-satisfying. I loved 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. I am a fan of tricking my brain in ways such as this.

Hope you’ll give this bold, filling and fresh salad a try!