Buffalo Deviled Eggs combine the classic flavors of deviled eggs with the spicy kick of buffalo sauce. These eggs make for a perfect appetizer at parties or even a fun snack for buffalo wing lovers!
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon buffalo sauce (or more to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon apple cider vinegar (optional, for tanginess)
- Salt and pepper to taste
- 2 tablespoons blue cheese crumbles (optional)
- Celery leaves or small celery sticks (for garnish)
- A drizzle of ranch or blue cheese dressing (optional)
- Paprika (for garnish)
Directions:
1. Hard Boil the Eggs:
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from heat and cover. Let the eggs sit in the hot water for about 10-12 minutes. After that, transfer the eggs to an ice bath to cool.
2. Peel and Cut the Eggs:
Once the eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
3. Prepare the Filling:
Mash the egg yolks with a fork until smooth. Add the mayonnaise, buffalo sauce, Dijon mustard, garlic powder, vinegar (if using), and a pinch of salt and pepper. Mix everything until the filling is creamy.
4. Fill the Eggs:
Spoon or pipe the buffalo yolk mixture back into the hollow egg whites. If you have a piping bag, use it to create a neat presentation.
5. Add Toppings:
Sprinkle blue cheese crumbles over the filled eggs (optional). For added garnish, place small pieces of celery leaves or sticks on top. Drizzle a little ranch or blue cheese dressing over the top if desired.
6. Serve:
Lightly dust the tops with paprika and serve immediately. These eggs are best enjoyed chilled or at room temperature.
Enjoy your Buffalo Deviled Eggs!