Buffalo Blue Cheese Deviled Eggs

The recipe Buffalo Blue Cheese Deviled Eggs could satisfy your American craving in about 20 minutes. This gluten free and lacto ovo vegetarian recipe serves 24 and costs 15 cents per serving. One portion of this dish contains about 3g of protein, 4g of fat, and a total of 50 calories. This recipe from Simply Recipes has 48 fans. It works well as a hor d'oeuvre. A mixture of eggs, blue cheese, buffalo sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns an improvable spoonacular score of 5%. Similar recipes include Buffalo Blue Cheese Deviled Eggs, Buffalo Blue Cheese Deviled Eggs, and Blue Cheese Deviled Eggs.

Servings: 24

Preparation duration: 20 minutes

 

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

Equipment:

bowl

plastic wrap

Cooking instruction summary:

1 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 Make the filling: Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork. 3 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 theyre 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.)

 

Step by step:


1. 1 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. 2 Make the filling: Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork.


3 Fill the eggs

1. 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.

2. Garnish with the celery leaves (if using) and serve.

3. Deviled eggs are best served the day theyre made, but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so.

4. 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.)


Nutrition Information:

Quickview
49k Calories
2g Protein
4g Total Fat
0.22g Carbs
0% Health Score
Limit These
Calories
49k
2%

Fat
4g
6%

  Saturated Fat
1g
7%

Carbohydrates
0.22g
0%

  Sugar
0.14g
0%

Cholesterol
83mg
28%

Sodium
76mg
3%

Get Enough Of These
Protein
2g
6%

Selenium
6µg
10%

Vitamin B2
0.1mg
6%

Phosphorus
46mg
5%

Vitamin K
4µg
4%

Vitamin B5
0.35mg
4%

Vitamin B12
0.21µg
3%

Vitamin D
0.45µg
3%

Folate
10µg
3%

Vitamin A
128IU
3%

Iron
0.4mg
2%

Vitamin E
0.31mg
2%

Zinc
0.31mg
2%

Vitamin B6
0.04mg
2%

Calcium
15mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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