Wednesday, February 26, 2014

Buffalo eggs - deviled style

Today I have for you Buffalo Eggs. No these are not eggs from a buffalo. (How cool would that be?) They are eggs, deviled of course, flavored with Franks hot sauce (aka buffalo sauce).

Ergo, henceforth: buffalo eggs!

Use celery leaves for a beautiful garnish!

I'm a HUGE fan of making deviled eggs as a mid-day or late-night snack, so when the boy came up with the genius idea of buffalo-flavored deviled eggs for a superbowl party we went to earlier this month I was instantly sold. It's like chicken wings... but before the chicken egg becomes a chicken wing.

Blue cheese: the devils cheese.

I despise blue cheese (probably my least favorite food on earth), so we made versions both with and without blue cheese. According to the boy, he felt crumbling the cheese on top didn't really make a difference. So if you really want to amp up the moldy flavor, I'd recommend adding the cheese directly to the mixture (with some crumbles on top so people know to avoid it which is which). 

Sadly we didn't really measure anything since we quickly whipped this together before heading out. But it's not really rocket science, and ultimately it all comes down to how creamy/tangy/spicy you want your eggs to be. But for those who want some details, you'll find them below.

All ready for the party!

Day 5 of (almost) daily blogging continues!

Buen Provecho,

Buffalo-style Deviled Eggs, from the boy's imagination

Hot tip: to easily pipe the filling into the egg whites, place the yolk mixture into a ziplock bag and snip off a corner. Viola! Piping bag!  


Louisiana style hot sauce
celery salt (or regular if that's all you have)
ranch dressing, optional
blue cheese, optional


I'd say for every 3 egg yolks you want close to a tablespoon of mayonnaise. To that, generously add your hot sauce (Franks is the only choice in my book) and mash until creamy. Keep tasting the mixture until its to your liking. Don't be scared--the hot sauce makes this dish! But if you want less hot sauce and the mixture is still dry, add more mayo (or ranch dressing!) until its creamy. Once you're happy with the yolks add some finely chopped celery (at least 1 TBSP for every 3 eggs), celery salt, and pepper to round out the flavors. (And if you're one of those people, go ahead and throw in a hand full of blue cheese.)

To make the eggs puurty garnish with celery leaves, chopped celery, a touch of paprika, and crumbled blue cheese.


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