Buffalo-Blue Cheese Deviled Eggs

Ever run around your kitchen searching for things to “buffalo”? This tasty hybrid is sure to impress!

BUFFALO BLUE CHEESE DEVILED EGGS

Yield: 24 Halves (Feeds 8)

Active Time: 15 minutes

Total Time: 30 minutes

EQUIPMENT:

• Ziplock bag

• Vegetable steamer

• Potato Masher/Sturdy Whisk

INGREDIENTS: 

• One Dozen Eggs, stored sideways to keep the yolks in the middle

• 1/2C Mayonnaise, Homemade or store-bought

• 1/4C Hot Sauce, I use Frank’s Red Hot with a splash of Carolina Reaper

• 1/4C Blue Cheese Crumbles, some reserved

• 2 stalks of celery, diced as finely as you possibly can, some reserved

• Kosher Salt & Pepper

• 2 sprigs of fresh Dill, roughly chopped

You best be buying whole blue cheese and crumbling it yourself! No pre-crumbled nonsense here!

Eggs:

1. Bring an inch or so of water to a boil in a small pot with a vegetable steamer inside

2. Place eggs, 4-6 at a time in the steamer basket. Cover and reduce heat to medium

3. Cook for 12 minutes. While cooking, make an ice bath for eggs in a large bowl.

4. Immediately put cooked eggs in ice bath, and repeat until all eggs are cooked. 

Deviled: 

1. Halve the eggs, placing yolks in a medium bowl and the whites in a separate container. (You will probably have a few whites that don’t look great, use them for testing/sampling!)

2. Place the Mayo, hot sauce, blue cheese, and celery with the yolks and mash to desired consistency. Season to taste with salt and pepper.

3. Place Yolk mixture in a ziplock bag, and refrigerate with the whites for one hour, up to 24 before ready to serve. 

4. Snip the corner off the ziplock bag and use it to pipe the filling into the whites (make sure to make the hole big enough for the celery pieces to come out!)

5. Garnish with blue cheese, celery, hot sauce, chopped dill, and serve! 

HELPFUL NOTES:

• If your filling turns out too runny (often due to too much thin hot sauce, rather than thicc boys like Franks), stir in some instant mashed potato flakes or potato starch until it comes together. Won’t affect the taste. It will firm up a little in the fridge, but not much!