Sponsor recipe courtesy of French’s®

Buffalo-Style Deviled Eggs

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  • Yield: 2 dozen deviled eggs



  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.