Buffalo-flavored deviled eggs aren’t complete without blue cheese.
This twist on our classic recipe spices up the filling with one of our favorite condimentsspicybuffalo sauce!
Celery leaves
Directions
Fill a large pot with water, and bring to a boil over high.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks and mayonnaise in a medium bowl.
Add buffalo sauce, mustard, and salt.
Stir well to combine.
Spoon egg yolk mixture evenly (about 1 Tbsp.
each) into egg whites.
Sprinkle each with 1/2 tsp.
Garnish with celery leaves and additional buffalo sauce.
Serve immediately, or store in an airtight container in refrigerator up to 1 day.
