Sponsor recipe courtesy of French’s®

Buffalo-Style Deviled Eggs

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  • Yield: 2 dozen deviled eggs
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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


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