Best Red Hot Buffalo Deviled Eggs Recipes

Red-Hot Buffalo Deviled Eggs image

Provided by Kathy Casey

Yield Makes 24

Number Of Ingredients 12

1 dozen hard-cooked eggs
Filling
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon Frank's Red-Hot Buffalo Wings sauce
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon celery salt (or substitute table salt)
Topping
2 tablespoons Frank's Red-Hot Buffalo Wings sauce
1/3 cup very tiny-diced celery
24 tiny celery leaves

Steps:

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

Red-Hot Buffalo Deviled Eggs Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 10

1 dozen hard-cooked eggs
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon Franks Red-Hot Buffalo Wings sauce
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon celery salt (or substitute table salt)
2 tablespoons Franks Red-Hot Buffalo Wings sauce
1/3 cup very tiny-diced celery
24 tiny celery leaves

Steps:

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.