Ever since I began going to the gym and working out, I’ve had to increase my daily in-take of protein. I got bored of eating the same old, tasteless hard-boiled eggs so my I decided to spice things up (literally). I gave the traditional hard-boiled eggs a spin and flavored them in a very simple yet effective way. Now instead of having to force myself to eat the eggs, I look forward to them!
Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings. We don’t care if the chicken or the egg came first; we just know that combining them with a dash of Buffalo sauce and sprinkle of blue cheese makes for a drool-inducing appetizer.
Makes 8 deviled egg halves
Start to finish: 30 minutes
INGREDIENTS
- 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
- 1/4 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Frank’s Red Hot sauce, plus more for garnish
- 2 tablespoons crumbled blue cheese, plus more for garnish
- 1 tablespoon plus 1 teaspoon finely diced celery, plus more for garnish
- Kosher salt and freshly ground black pepper
- Picked celery leaves, for garnish
DIRECTIONS
- Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, hot sauce, blue cheese, and celery to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt and pepper.
- Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with hot sauce, blue cheese, celery, and celery leaves. Serve immediately.
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