Buffalo Deviled Eggs

Name: Buffalo Deviled Eggs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 24 servings
Ingredients: 1 dozen hard-boiled eggs, peeled; 1/4 cup mayonnaise; 2 tablespoons ranch dressing; 2 tablespoons Louisiana hot sauce, such as Frank's RedHot, or more to taste; Kosher salt and freshly ground black pepper; 2 tablespoons crumbled blue cheese, plus more for serving; 1 stalk celery, finely diced, leaves reserved

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 24 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 24 servings

Ingredients

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1 dozen hard-boiled eggs, peeled

1/4 cup mayonnaise

2 tablespoons ranch dressing

2 tablespoons Louisiana hot sauce, such as Frank's RedHot, or more to taste

Kosher salt and freshly ground black pepper

2 tablespoons crumbled blue cheese, plus more for serving

1 stalk celery, finely diced, leaves reserved

Directions

Watch how to make this recipe.

Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula.
Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve.

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Buffalo Deviled Eggs

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