Red-Hot Buffalo Deviled Eggs
Red-Hot Buffalo Deviled Eggs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Halve the eggs lengthwise and transfer the yolks to a mixing bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHalve 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
