How To Make Buffalo Blue Cheese Deviled Eggs
Perfect as an appetizer or side dish, everyone will love these deviled eggs! It offers a tasty and spicy twist brought by the buffalo sauce and blue cheese.
Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl.
Mash together the yolks, Dijon mustard, buffalo sauce, mayonnaise, blue cheese, and celery with a fork.
Place a generous scoop of the filling into the hollowed-out white, or place the mixture into a piping bag lined with a wide star tip and pipe the filling.
Garnish with the celery leaves, and serve. Enjoy!
- For reliably easy-to-peel eggs, steam or cook the eggs in the pressure cooker. This can be done 1 day or so ahead of time, and then peel them when ready to make this recipe.
- Any leftovers can be mashed up with a little extra mayo and mustard and can be used for egg salad sandwiches the next day. (This assumes there will be leftovers, which there probably won’t be.)
- The deviled eggs are best served on the day they’re made but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so.
- Calories: 52.48kcal
- Fat: 4.35g
- Saturated Fat: 1.17g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.38g
- Polyunsaturated Fat: 1.41g
- Carbohydrates: 0.30g
- Fiber: 0.03g
- Sugar: 0.24g
- Protein: 2.81g
- Cholesterol: 76.50mg
- Sodium: 56.27mg
- Calcium: 17.47mg
- Potassium: 31.77mg
- Iron: 0.26mg
- Vitamin A: 33.51µg
- Vitamin C: 0.35mg
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