Buffalo Deviled Eggs
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5.0
3 reviews
Excellent
Buffalo Deviled Eggs
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If you love buffalo sauce you'll love my Buffalo Deviled Eggs recipe made with fresh eggs, buffalo sauce, seasoning, and topped with bleu cheese and green onions.
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Ingredients
- 6 hard boiled eggs
- 4 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- 1 tablespoon buffalo sauce
- 1 tablespoon parsley minced and divided
- 1 tablespoon green onion minced and divided
- 1 tablespoon crumbled blue cheese
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Instructions
- Peel and halve the hard-boiled eggs lengthwise.
- In a bowl, mash the yolks then stir in the mayonnaise, dijon mustard, buffalo sauce, 1 teaspoon parsley and 1 teaspoon green onions. Using a hand-mixer, blend for 30 seconds until creamy.
- Place the buffalo blue cheese mixture in a ziploc bag. Cut the corner off of one end. Pipe the yolk mixture into each of the 12 egg whites. Arrange on a platter and sprinkle with the remaining fresh parsley and green onion and top with crumbled blue cheese. Serve immediately.
Notes
- efrigerate in a sealed container for up to 3 days.
- Storage - Refrigerate in a sealed container for up to 3 days.
- Dairy Free - Omit the cheese to make these deviled eggs dairy free.
Nutrition Information
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Serving
1g
Calories
75kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
96mg
(32%)
Sodium
110mg
(5%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
181IU
(4%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 75kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 110mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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