Buffalo Ranch Deviled Eggs

By cindyandmojo

Ingredients

• 24 hard boiled eggs
• 8 oz. cream cheese
• 1/2 cup cayenne pepper sauce (like Frank's Red Hot)
• 1 packet Hidden Valley® Original Ranch® Dips Mix
• 1/3 cup crumbled blue cheese
• 2 celery stalks, thinly sliced

Details

Servings 1
Adapted from hiddenvalley.com

Preparation

Step 1

Directions

1. Peel the hardboiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a food processor. Lay the whites on a large platter, flat side up.

2. Add the cream cheese, cayenne pepper sauce, and Hidden Valley® Original Ranch® Dips Mix to the food processor. Cover and puree until the mixture is very smooth. Then scoop the filling into a piping bag with a large tip (or a plastic bag with the corner snipped off) and pipe mounds of filling into the center of each egg white.

3. Garnish the top of each deviled egg with a little crumbled blue cheese and sliced celery. Cover and refrigerate until ready to serve. Can be made up to 3 days ahead.

4. Photos and recipe by A Spicy Perspective