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buffalo-deviled-eggs
© The French’s Food Company LLC
Buffalo Deviled Eggs buffalo-deviled-eggs Makes: 12 servings 12 large hard boiled eggs, room temperature 3 Tbsp. FRANK'S RedHot® Buffalo Wings Sauce 1/4 cup mayonnaise 1/4 cup minced celery 1/4 cup minced red onion 1/4 tsp. garlic powder 1 Tbsp. white vinegar 2 Tbsp. blue cheese crumbles <p>PEEL eggs. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a large platter.</p><p>ADD Frank's RedHot Sauce, mayonnaise, celery, onion, garlic and vinegar to egg yolks in bowl; Mix until well blended.</p><p>SPOON filling evenly into each egg white. Top with blue cheese crumbles if desired. Cover with plastic wrap; refrigerate 30 minutes before serving.</p>
24 200

Buffalo Deviled Eggs

Makes: 12 servings
Prep Time: 40 min
Cook Time: 20 min
User Rating:

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Ingredients

  • 12 large hard boiled eggs, room temperature
  • 3 Tbsp. FRANK'S RedHot® Buffalo Wings Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup minced celery
  • 1/4 cup minced red onion
  • 1/4 tsp. garlic powder
  • 1 Tbsp. white vinegar
  • 2 Tbsp. blue cheese crumbles

Directions

PEEL eggs. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a large platter.

ADD Frank's RedHot Sauce, mayonnaise, celery, onion, garlic and vinegar to egg yolks in bowl; Mix until well blended.

SPOON filling evenly into each egg white. Top with blue cheese crumbles if desired. Cover with plastic wrap; refrigerate 30 minutes before serving.

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