Buffalo Wing Deviled Eggs Recipes

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.

Steps:

• Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
• Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

Steps:

• Place the eggs in cold water in a large saucepan and bring to a boil. Cover, turn off the heat and let sit for 13 minutes. Prepare an ice bath, drop the eggs into it and let sit for 3 minutes.
• Remove the eggs; peel and split lengthwise. Scoop out the yolks and put them in a medium bowl. Add the hot sauce, mayonnaise, sour cream and celery to the yolks and mix to combine. Pipe or scoop the filling back into the egg white cavities. Garnish with blue cheese, celery leaves and more hot sauce.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
• While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
• Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
• Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

Steps:

• Remove yolks from whites and place in bowl.
• Mash yolks and blend in sour cream, mustard and Frank's RedHot® Sauce.
• Spoon/pipe yolk mixture into egg white halves.
• Top each egg half with a blue cheese crumbles, and a French's® Crispy Fried Onion and a celery leaf.
• Arrange on platter.
• Chill, covered.

Steps:

• Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.

Steps:

• cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
• combine yolk and butter.
• stir in celery and Tabasco.
• add chicken and 5 teaspoons of Buffalo sauce.
• place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
• fill egg whites with mixture and garnish with celery.
• enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.