- Appetizer
- Side Dish
- Snack
- Snacks & Sides
Buffalo Deviled Eggs
Make your deviled eggs a little more devilish! This spicy twist on a beloved recipe brings a touch of heat and the classic flavor profile of Buffalo wings. These are a perfect addition to your Super Bowl spread, and you can bet the crowd will go wild.
Ingredients
Buffalo Deviled Eggs
- hard-cooked large eggs (peeled and halved lengthwise)
- tbsp avocado oil mayonnaise
- tbsp Frank’s RedHot Wings Sauce or other Buffalo-style hot sauce
- tbsp crumbled blue cheese, (divided)
- medium rib celery, (minced (about ¼ cup))
- Fine sea salt and freshly ground black pepper
- Bacon ranch dip ((recipe to follow, or store-bought) for serving)
Bacon Ranch Dip
- oz bacon (about 3 slices)
- cloves garlic (minced (about 2 teaspoons))
- ¼ cup avocado oil mayonnaise
- ¼ cup sour cream
- ½ teaspoon mustard powder
- teaspoon grated lemon zest
- tablespoon fresh lemon juice
- tablespoons chopped fresh flat-leaf parsley
- teaspoons minced fresh dill
- ¼ teaspoon raw honey
- Fine sea salt and freshly ground black pepper
Instructions
Spoon the egg yolks into a medium bowl. Add the mayonnaise, hot sauce, and 1 tablespoon of the blue cheese; mash with a fork until well blended. (Alternatively, you can blend the ingredients in a small food processor.) Fold in the celery. Taste and season with salt and pepper.
Spoon the filling into the egg whites, or place it in a resealable plastic bag, snip off a corner, and pipe the filling into the whites. Crumble the remaining tablespoon of blue cheese on top. Drizzle with bacon ranch dip, if desired, and serve.
Put the bacon in a large unheated skillet. Turn the heat to medium-low and cook until the bacon is crisp but not overly browned, turning the slices over a few times, about 10 minutes. Transfer the bacon to a cutting board. Pour off all but 1 tablespoon of the bacon fat (reserve the extra fat for another use).
Reduce the heat to low, then add the garlic to the skillet and cook until fragrant, about 1 minute. Transfer to a blender or small food processor. Add the mayonnaise, sour cream, mustard powder, lemon zest and juice, parsley, dill, and honey; blend until smooth. (Alternatively, you can whisk the ingredients together in a medium bowl.)
Finely chop the bacon and fold it into the dip. Taste and season with salt and pepper. Serve, or cover and refrigerate to serve later; it will keep for up to 5 days. The dip will thicken in the refrigerator.
