Description
Buffalo Deviled Eggs are a spicy and creamy take on the classic deviled eggs, featuring hot sauce and blue cheese for a flavorful twist.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 2 tablespoons hot sauce (like Frank’s RedHot)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons crumbled blue cheese (plus extra for garnish)
- Chopped green onions for garnish
- Optional: celery sticks for serving
Instructions
- Begin by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-15 minutes.
- After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.
- In a mixing bowl, scoop the yolks out of the egg whites into a bowl. Add mayonnaise, Greek yogurt, hot sauce, Dijon mustard, garlic powder, and salt and pepper to taste to the yolks.
- Mash the yolk mixture with a fork until smooth and creamy. Fold in the crumbled blue cheese gently.
- Using a piping bag or a spoon, fill the egg white halves with the yolk mixture generously.
- For a finishing touch, sprinkle additional blue cheese and chopped green onions on top of the deviled eggs.
- Optional: Serve with celery sticks on the side for an extra crunch.
Notes
- Make sure to cool the eggs in ice water to make peeling easier.
- Adjust the amount of hot sauce based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 139
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 186mg