Ingredients
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6 eggs
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¼ cup ranch salad dressing
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1 teaspoon hot Buffalo wing sauce, or to taste
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1 pinch cayenne pepper, or to taste
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1 stalk celery
Directions
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Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
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Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
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Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.
Nutrition Facts (per serving)
61 | Calories |
5g | Fat |
1g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 61 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 6% |
Cholesterol 94mg | 31% |
Sodium 97mg | 4% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 3g | 7% |
Vitamin C 0mg | 0% |
Calcium 16mg | 1% |
Iron 1mg | 3% |
Potassium 45mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.