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Red-Hot Buffalo Deviled Eggs

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These delicious deviled eggs will replace your go to buffalo dip for all of your game time parties or a get-together!

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Rate this recipe 4/5 (3 Votes)

Ingredients

  • 1 dozen hard-cooked eggs
  • 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)
  • 2 tablespoons Frank’s Red-Hot Buffalo Wings sauce
  • 1/3 cup very tiny-diced celery
  • 24 tiny celery leaves

Details

Servings 24
Adapted from epicurious.com

Preparation

Step 1

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.

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