Buffalo-style Deviled Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
1/4 cup blue cheese, crumbled |
2 tablespoons mayonnaise |
1 1/2 teaspoons fresh flat-leaf parsley, minced |
1/2 teaspoon hot pepper sauce, or to taste |
1/4 teaspoon salt |
1/8 teaspoon ground black or white pepper |
1/4 teaspoon celery salt |
1 stalk celery, finely diced |
Directions:
1. Peel hard cooked eggs and cut in half lengthwise making 12 halves.
2. Remove egg yolks and place in bowl.
3. Mash egg yolks and blue cheese together.
4. Add mayonnaise, parsley, hot pepper sauce, salt, pepper and celery salt.
5. 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.)
6. Chill.
7. Sprinkle with diced celery before serving.
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