Hot Chicken Deviled Eggs

• 12 large eggs
• 12 ounces leftover fried chicken meat, finely chopped, divided
• 2/3 cup drained bread-and-butter pickle chips, finely chopped, divided
• 2/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 cup thinly sliced scallions, green parts only (about 2 scallions)
• 3 tablespoons hot sauce (such as Crystal or Frank's RedHot)

1. Bring a large pot of water to a boil over high. Using a slotted spoon or strainer, carefully lower eggs into boiling water. Boil 12 minutes. Drain and immediately plunge eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes. Peel eggs; discard shells.
2. Cut eggs in half lengthwise. Carefully scoop out yolks, leaving egg whites intact. Set aside whites. Place egg yolks in a medium bowl. Reserve 2 tablespoons each chopped chicken and chopped pickles. Add remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne, and salt to yolks. Stir well until combined.
3. Arrange egg whites, cut side up, on a work surface. Divide yolk mixture evenly among eggs. Transfer to a serving platter. Sprinkle evenly with reserved chopped chicken, reserved pickles, and scallions. Drizzle with hot sauce.

eggs, chicken meat, bread, mayonnaise, apple cider vinegar, paprika, cayenne pepper, kosher salt, scallions, hot sauce

Taken from www.myrecipes.com/recipe/hot-chicken-deviled-eggs (may not work)