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Buffalo Deviled Eggs

Name: Buffalo Deviled Eggs
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 hard-cooked eggs, peeled; 1/4 cup mayonnaise; 1 tablespoon butter, softened; 2 tablespoons Frank's RedHot® Original Cayenne Pepper Hot Sauce; 1 teaspoon French's® Classic Yellow Mustard; 2 teaspoons finely chopped chives, divided; 1 tablespoon finely chopped celery; 1 tablespoon crumbled blue cheese

By: Chef Janice Tsuji

Made With:

Recipe Info

Prep Time:

10m
Ingredients:

8
Servings:

6
User Rating:

Ingredients

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 tablespoon butter, softened
2 tablespoons Frank's RedHot® Original Cayenne Pepper Hot Sauce
1 teaspoon French's® Classic Yellow Mustard
2 teaspoons finely chopped chives, divided
1 tablespoon finely chopped celery
1 tablespoon crumbled blue cheese

Nutrition Information

(per serving)

Key products

A bottle of Frank's RedHot Original Cayenne Pepper Sauce.

Frank's RedHot® Original Cayenne Pepper Sauce, 12 oz (2-Pack)

$12.49

["A bottle of French's Classic Yellow Mustard."]

French's® Classic Yellow Mustard, 8 oz

$4.49

Instructions

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, butter, RedHot Sauce, Mustard and 1 teaspoon of chives. Pipe or spoon the mixture back into the egg whites halves.
Top eggs with remaining chives, celery and blue cheese. Drizzle with additional RedHot Sauce, if desired. Refrigerate until ready to serve.

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Buffalo Deviled Eggs

Recipe Info