Buffalo Chicken Deviled Eggs

Serving Size: 4 egg halves

Ingredients:

• 12 large eggs
• 1/4 cup light/reduced-fat cream cheese, room temperature
• 2 tbsp. Frank’s Red Hot Original Cayenne Pepper Sauce
• 2 tbsp. shredded part-skim mozzarella cheese
• 1 1/2 tbsp. light ranch dressing
• 3 oz. canned 98% fat-free chunk white chicken breast in water, drained and flaked
• 1/4 cup finely chopped carrots, or more for topping
• Optional topping: chopped scallions

Directions:

• Place eggs in a pot, and cover with water. Bring to a boil, and cook for 10 minutes.
• Transfer eggs to a bowl, and cover with ice and cold water. Let sit for 20 minutes.
• Gently crack eggs on the rim of the bowl, and peel off the shells. Halve eggs lengthwise. Discard yolks or save for another use.
• Place cream cheese in a medium bowl and stir until smooth. Thoroughly mix in hot sauce, mozzarella, and dressing. Stir in chicken and carrots.
• Evenly distribute chicken mixture among egg-white halves.
  MAKES 6 SERVINGS

Recipe Courtesy of: hungrygirl.com