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Buffalo Deviled Eggs |
"Easter with a kick! Every year I make deviled eggs, and this year I wanted to try something new. This is my own creation; a good balance of richness and zesty flavor! Garnish with Buffalo wing sauce and paprika."
Ingredients :
- 8 hard-boiled eggs, halved lengthwise with yolks and whites separated
- 1/4 cup Greek yogurt
- 1 stalk celery, minced
- 2 tablespoons minced Anaheim chile pepper
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons finely grated Cheddar cheese, or more to taste
Instructions :
Prep : 25M | Cook : 8M | Ready in : 25M |
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- 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.
Notes :
- Most of this recipe I didn't measure out. When I make deviled eggs I just eyeball everything and taste while I mix. For those who have never made deviled eggs and want to try this, I did include a few measurements.
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