Instructions

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