Buffalo Blue Cheese Deviled Eggs Recipe

Buffalo Blue Cheese Deviled Eggs Recipe

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.

Preparation: 20 minutes
Cooking:
Total: 20 minutes

Serves:

Ingredients

  • 12hard-boiled eggs
  • 1tspdijon mustard
  • 1tbspbuffalo sauce,such as Frank’s red hot sauce
  • ¼cupmayonnaise
  • 2tbspblue cheese,crumbled
  • 2tbspcelery,finely diced
  • celery leaf,tiny cuts, or extra celery dice, for garnish, optional

Instructions

  1. Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl. 

  2. Mash together the yolks, Dijon mustard, buffalo sauce, mayonnaise, blue cheese, and celery with a fork.

  3. 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.

  4. Garnish with the celery leaves, and serve. Enjoy!

Recipe Notes

  • 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.

Nutrition

  • 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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