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Epicurious

Red-Hot Buffalo Deviled Eggs

By Kathy Casey

3.6

(10)

Image may contain Food Dish Meal Plant and Lunch
Red-Hot Buffalo Deviled EggsKathy Casey Food Studios

Look out! These game-time snacks are ready to play. Serve them up on Super Bowl Sunday for a winning alternative to wings and dip…chances are, they're a little tidier! To really pump up the blue cheese flavor, add a few crumbles on top of each egg.

Recipe information

  • Yield

    Makes 24

Ingredients

1 dozen hard-cooked eggs

Filling

3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon Frank's Red-Hot Buffalo Wings sauce
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon celery salt (or substitute table salt)

Topping

2 tablespoons Frank's Red-Hot Buffalo Wings sauce
1/3 cup very tiny-diced celery
24 tiny celery leaves

Preparation

  1. Step 1

    Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

    Step 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.

    Step 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.

    Step 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.

From D'Lish Deviled Eggs by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC

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