Buffalo Deviled Eggs
 
 
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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!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/buffalo-deviled-eggs/