Buffalo Deviled Eggs
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 69
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 79
- Sodium
- 97
- Total: 25 min
- Active: 25 min
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
Directions
- 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.