Buffalo Deviled Eggs
With a rich and creamy filling and a touch of heat these Buffalo Deviled Eggs are a unique appetizer recipe that will please buffalo flavor lovers!
Servings 24 egg halves
- 12 jumbo eggs hard-boiled
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup ranch dressing
- 1/4 cup red hot sauce
- 1 cup celery chopped finely with slices for garnish on top of eggs
Hard-boil eggs using your favorite method and peel immediately. Place in self sealing bag wrapped in paper towels in the refrigerator for at least 24 hours. Change towels as they become damp.
Slice eggs in half and remove the yolks.
In a medium sized mixing bowl blend cream cheese, mayo, ranch and hot sauce very well. Using an immersion blender helps make the mixture super smooth.
Add egg yolks and mix well.
Add celery and mix again.
Spoon filling into a sandwich size bag with one corner cut off. Hold bag in hand to fill eggs generously.
Garnish with an additional shake of hot sauce and slice of celery on each egg.
Store eggs in an air tight container in the refrigerator and enjoy!
Calories: 101kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 213mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg