12 Eggs, hard-boiled and peeled
4 whole wedges of The Laughing Cow® Light Blue Cheese flavor
.25 Fage non-fat Greek yogurt
¼ cup Franks Buffalo Wing Sauce
4 oz. cooked chicken breast, chopped
3 tsp. onions, finely chopped
3 Tablespoons celery, minced
Using a paring knife, halve eggs lengthwise; separate & place 4 of the yolks in a small mixing bowl. Store or discard 4 of the yolks. Set all 6 egg whites aside, cut-side up.
Add cheese wedges to yolks & mash with a fork to combine. Mix in Greek yogurt & wing sauce until smooth. Mix in chicken, onions and celery. Season with salt & pepper.
To assemble, here’s an easy way to make your own piping bag if you don’t already have one: spoon the yolk-cheese mixture into a 1-quart zip-top bag and gather at one corner. Twist excess plastic at the point where the mixture ends to create some pressure. Using scissors or a paring knife, trim 1/4 inch off the corner of the bag. Pipe mixture into egg white halves.
Garnish with a few crumbles of fresh blue cheese crumbles and celery string if desired (not included in nutrition).
Makes 24 deviled eggs (6 servings)
Nutrition per Serving:
Adapted from recipes found on LaughingCow.com and Tablespoon.com