Red-Hot Buffalo Deviled Eggs

Ingredients for Red-Hot Buffalo Deviled Eggs

• 1 dozen hard-cooked eggs

• 45ml mayonnaise

• 45ml soured cream

• 1 tablespoon Frank's Red-Hot Buffalo Wings sauce

• 2 tablespoons crumbled blue cheese

• 1 tablespoon chopped fresh parsley

• 1/4 teaspoons celery salt (or substitute table salt)

• 2 tablespoons Frank's Red-Hot Buffalo Wings sauce

• 1/3 cup very tiny-diced celery

• 24 tiny celery leaves

How to make Red-Hot Buffalo Deviled Eggs

Halve 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, soured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.