Name: Buffalo Blue Cheese Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 dozen hard boiled eggs -; 1 teaspoon Dijon mustard -; 1 tablespoon Buffalo sauce, such as Frank's Red Hot Sauce -; 1/4 cup mayonnaise -; 2 tablespoons crumbled blue cheese -; 2 tablespoons finely diced celery -; Tiny cuts of celery leaf or extra celery dice for garnish, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Blue Cheese Deviled Eggs

1. 1 dozen hard boiled eggs -

2. 1 teaspoon Dijon mustard -

3. 1 tablespoon Buffalo sauce, such as Frank's Red Hot Sauce -

4. 1/4 cup mayonnaise -

5. 2 tablespoons crumbled blue cheese -

6. 2 tablespoons finely diced celery -

7. Tiny cuts of celery leaf or extra celery dice for garnish, optional -

How to cook deliciously - Buffalo Blue Cheese Deviled Eggs

1. Stage

Peel the hard-boiled eggs: Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl.

2. Stage

Make the filling: Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork.

3. Stage

Fill the eggs: Place a generous scoop of the filling into the hollowed-out white, or place the mixture into a piping bag lined with a wide star tip and pipe the filling. Garnish with the celery leaves (if using) and serve. Deviled Eggs are best served the day they’re made , but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so. You can mash up any leftovers with a little extra mayo and mustard and use it for egg salad sandwiches the next day. (This assumes there will be leftovers, which there probably won't be.)