Buffalo Deviled Eggs

It’s Easter week already!  ??

Wait, didn’t we just celebrate St. Patrick’s Day?  It’s weird when Easter falls so early in Spring.  BUT, the good thing is we’ll be enjoying delicious Easter treats sooner than usual and I am definitely okay with that.  ?

One of those Easter foods that never goes out of style is the deviled egg.  And today, I have a Buffalo Deviled Egg recipe that takes classic flavors of a deviled egg and kicks it up a notch with celery, hot sauce, and blue cheese!  YUM.This post made me nostalgic for Easter with my Sitto and Giddo (“grandma” and “grandpa” in Arabic).  My brother and I would always dye hard-boiled eggs during Easter week, and whenever Sitto and Giddo would visit, we’d break out all of our colorful eggs for them to exclaim over.  The best part was that after they admired our eggs, they would play a game with us that they called “Busties.”  Basically, it was a feat of strength between hard-boiled eggs.  We would each select our prized egg and grip it tightly in our fist, leaving just a small bit of the egg exposed.  Then, we would face off, trying to “bust,” or crack, each others’ eggs by knocking our fists together.  The egg that remained intact was the winner.  My Sitto must have either known a secret trick or cheated because she ALWAYS won! 😉

My beloved grandparents have since passed, but our tradition with them lives on through our egg-dying and “Busties” battles at Easter time. ? Needless to say, we always have a ton of extra hard-boiled eggs that we don’t know what to do with.  This year, my Buffalo Deviled Egg recipe saves the day!

Truth:  I used to not love deviled eggs that much.  Now, I’m married to a deviled egg fiend.  Mark devours deviled eggs like no other, so I’ve started making them for him each year.  And I must say, deviled eggs have grown on me, but I didn’t have a deviled egg recipe in my repertoire.  Hot sauce is all the rage right now, so I thought of creating deviled eggs with hot sauce and celery, which Mark liked the sound of, but he suggested that I also use blue cheese to make them buffalo-style.

Now, I’m not a picky eater, but I DESPISE blue cheese.  My initial reaction was, “No, I can’t use an ingredient on my own food blog that I hate!”  Yet, the more I thought about it, the more I knew I needed to give it a try.  The shocker was that I actually LIKED the blue cheese in this recipe!

While I’m still not ready to jump on the blue cheese bandwagon, the blue cheese in these deviled eggs is pretty perfect.  So, my fellow blue cheese-haters, I challenge you to try it in this recipe!  It’s definitely more subtle when combined with everything else and adds a nice bite and saltiness to the eggs.

*Quick, shameless plug for another ingredient that I used: Sir Kensington’s mayonnaise.* (No, I’m not getting paid to endorse them!  Just a fan!)  This is one of the few soy-free mayos out there.  It contains simple, organic ingredients, resulting in a super fresh and delicious flavor.  It’s hands down my favorite mayo and most grocery stores carry it now.

Now, let’s get down to business.  These Buffalo Deviled Eggs are ridiculously easy to make!  Five ingredients, including the eggs!

To begin, I boiled six eggs following this method, which seems to be fool-proof.  Once peeled, I split them in half, removing the yolks as carefully as possible, to avoid breaking the whites.

 Then, I just smashed the yolks with a fork in a bowl and added the rest of the ingredients.

I topped the eggs with some extra diced celery, blue cheese crumbles, and a drizzle of hot sauce to finish them off.  DONE.

I had some extra filling left, so I filled some celery sticks and they were delish!  So good, in fact, that you could seriously just make this as a dip if you wanted to, and dip celery and carrot sticks in it.  Or, use it as an egg salad recipe and make lettuce wraps or sandwiches with it.  Versatile!  Love that.

Once assembled, the deviled eggs should keep in the fridge for several days.  That means you could make them over the next few days and impress all of your friends and family by bringing them to Easter dinner.  They’re colorful, super flavorful, and just so darn cute!

Go get some eggs boiling, play a round of “Busties,” and then make my Buffalo Deviled Eggs!

Buffalo Deviled Eggs

 

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Created by: Joanna Smith

Serves: 12, ½ egg each

Ingredients

• 6 eggs
• 3 heaping tablespoons mayonnaise
• 4-5 teaspoons hot sauce or buffalo sauce (depending on how spicy you want it)
• ⅓ cup celery, diced
• ¼ cup blue cheese crumbles (optional, but recommended)

TOPPING:

• 1-2 tablespoons diced celery
• 1-2 tablespoons blue cheese
• 1-2 tablespoons hot sauce

Instructions

1. Hard boil your eggs. I used this method, which worked well.
2. Peel your eggs, then slice them in half length-wise.
3. Carefully scoop out the yolks and place them in a bowl.
4. Use a fork to break up the yolks and smash them until they are well broken up.
5. Stir in the rest of your ingredients.
6. Fill the egg white halves generously and top with extra celery, blue cheese, and hot sauce. Store in refrigerator, covered. They should keep for several days.

Notes

~If you have leftover filling, I recommend stuffing celery with it. It was great! Or, use it as a veggie dip or a filling for lettuce wraps or sandwiches.
~I didn't measure the toppings out when I finished decorating my eggs, so I'm estimating on those amounts. Use as much or as little toppings as you want!

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