Buffalo-Style Deviled Eggs

Name: Buffalo-Style Deviled Eggs
Yield: 2 dozen deviled eggs
Ingredients: 12 large hard cooked eggs; 6 Tbsp. light sour cream; 2 Tbsp. French's® Dijon Mustard; 3 Tbsp. Frank's RedHot® Sauce; Blue Cheese Crumbles; French's® Crispy Fried Onions; 24 celery leaves

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Yield: 2 dozen deviled eggs

Yield: 2 dozen deviled eggs

Ingredients

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12 large hard cooked eggs

6 Tbsp. light sour cream

2 Tbsp. French's® Dijon Mustard

3 Tbsp. Frank's RedHot® Sauce

Blue Cheese Crumbles

French's® Crispy Fried Onions

24 celery leaves

Directions

Remove yolks from whites and place in bowl.
Mash yolks and blend in sour cream, mustard and Frank's RedHot® Sauce.
Spoon/pipe yolk mixture into egg white halves.
Top each egg half with a blue cheese crumbles, and a French's® Crispy Fried Onion and a celery leaf.
Arrange on platter.
Chill, covered.