Buffalo-Style Deviled Eggs
From upstatevoyager 17 years ago
- 18 minutes to make
- Serves 12
A new twist on "Deviled Eggs" If you place rubber bands around the egg carton and chill with the carton on its side overnight in the fridge, the egg yolks will remain in the center of the egg when cooked.
Ingredients
- 6 hard cooked eggs shopping list
- 1/4 cup blue cheese, crumbled shopping list
- 2 tablespoons mayonnaise shopping list
- 1 1/2 teaspoons fresh flat-leaf parsley, minced shopping list
- 1/2 teaspoon hot pepper sauce, or to taste shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon ground black or white pepper shopping list
- 1/4 teaspoon celery salt shopping list
- 1 stalk celery, finely diced shopping list
How to make it
- Peel hard cooked eggs and cut in half lengthwise making 12 halves.
- Remove egg yolks and place in bowl.
- Mash egg yolks and blue cheese together.
- Add mayonnaise, parsley, hot pepper sauce, salt, pepper and celery salt.
- Spoon mixture back into egg white "shells". (I find putting the mixture into a zip-lock bag, snipping the corner and filling the whites works well.)
- Chill.
- Sprinkle with diced celery before serving.
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