Red-Hot Buffalo Deviled Eggs

These delicious deviled eggs will replace your go to buffalo dip for all of your game time parties or a get-together!
Photo by Lil B.
Adapted from epicurious.com
Spicy and delicious.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from epicurious.com

Ingredients

  • 1 dozen

    hard-cooked eggs

  • 3

    tablespoons mayonnaise

  • 3

    tablespoons sour cream

  • 1

    tablespoon Frank’s Red-Hot Buffalo Wings sauce

  • 2

    tablespoons crumbled blue cheese

  • 1

    tablespoon chopped fresh parsley

  • 1/4

    teaspoon celery salt (or substitute table salt)

  • 2

    tablespoons Frank’s Red-Hot Buffalo Wings sauce

  • 1/3

    cup very tiny-diced celery

  • 24

    tiny celery leaves

Directions

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

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