Description
These Buffalo Blue Cheese Deviled Eggs combine the spicy kick of buffalo sauce with the tangy creaminess of blue cheese for a unique appetizer.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons buffalo sauce
- 2 tablespoons crumbled blue cheese
- 1 teaspoon white vinegar
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- Celery leaves or chopped chives for garnish
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover, and let stand for 10 minutes.
- Drain the hot water and transfer eggs to an ice bath for 5 minutes to stop cooking and cool them down.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until they are smooth.
- Add mayonnaise, buffalo sauce, blue cheese, white vinegar, Dijon mustard, salt, and pepper to the mashed yolks. Mix well until creamy and thoroughly combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with celery leaves or chopped chives before serving.
Notes
- For a smoother filling, use a food processor to blend the yolk mixture.
- Adjust the amount of buffalo sauce to your preferred spice level.
- For best results, make sure your blue cheese is finely crumbled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg