Red-Hot Buffalo Deviled Eggs
A spicy twist on classic deviled eggs featuring Buffalo wing sauce, blue cheese, and crisp celery. These deviled eggs combine the flavors of buffalo wings with creamy deviled egg filling for a perfect party appetizer.
Ingredients
- •1 dozen hard-cooked eggs
- •3 tablespoons mayonnaise
- •3 tablespoons sour cream
- •1 tablespoon Franks Red-Hot Buffalo Wings sauce
- •1 tablespoon chopped fresh parsley
- •¼ teaspoon celery salt
- •2 tablespoons Franks Red-Hot Buffalo Wings sauce
- •24 pieces tiny celery leaves
Cooking Instructions
- 1.
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
5 min
- 2.
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.
10 min
- 3.
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.
15 min
- 4.
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.
10 min
