Buffalo Deviled Eggs
Make your deviled eggs a little more devilish! This spicy twist on a beloved recipe brings a touch of heat and the classic flavor profile of Buffalo wings. These are a perfect addition to your Super Bowl spread, and you can bet the crowd will go wild.
Ingredients
Buffalo Deviled Eggs
- 6 hard-cooked large eggs peeled and halved lengthwise
- 2 tbsp avocado oil mayonnaise
- 1½ tbsp Frank’s RedHot Wings Sauce or other Buffalo-style hot sauce
- 2 tbsp crumbled blue cheese, divided
- 1 medium rib celery, minced (about ¼ cup)
- Fine sea salt and freshly ground black pepper
- Bacon ranch dip (recipe to follow, or store-bought) for serving
Bacon Ranch Dip
- 3 oz bacon about 3 slices
- 2 cloves garlic minced (about 2 teaspoons)
- ¼ cup avocado oil mayonnaise
- ¼ cup sour cream
- ½ teaspoon mustard powder
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons minced fresh dill
- ¼ teaspoon raw honey
- Fine sea salt and freshly ground black pepper
Instructions
Buffalo Deviled Eggs
- Spoon the egg yolks into a medium bowl. Add the mayonnaise, hot sauce, and 1 tablespoon of the blue cheese; mash with a fork until well blended. (Alternatively, you can blend the ingredients in a small food processor.) Fold in the celery. Taste and season with salt and pepper.
- Spoon the filling into the egg whites, or place it in a resealable plastic bag, snip off a corner, and pipe the filling into the whites. Crumble the remaining tablespoon of blue cheese on top. Drizzle with bacon ranch dip, if desired, and serve.
Bacon Ranch Dip
- Put the bacon in a large unheated skillet. Turn the heat to medium-low and cook until the bacon is crisp but not overly browned, turning the slices over a few times, about 10 minutes. Transfer the bacon to a cutting board. Pour off all but 1 tablespoon of the bacon fat (reserve the extra fat for another use).
- Reduce the heat to low, then add the garlic to the skillet and cook until fragrant, about 1 minute. Transfer to a blender or small food processor. Add the mayonnaise, sour cream, mustard powder, lemon zest and juice, parsley, dill, and honey; blend until smooth. (Alternatively, you can whisk the ingredients together in a medium bowl.)
- Finely chop the bacon and fold it into the dip. Taste and season with salt and pepper. Serve, or cover and refrigerate to serve later; it will keep for up to 5 days. The dip will thicken in the refrigerator.
The homemade bacon ranch dip can double as a salad dressing! Just whisk in a little olive oil, milk, or even water to thin it to the consistency you want. Taste and add more seasoning, if needed.
Excerpted from CarnivoreISH, 2022 Victory Belt Publishing. Photo: Beth Lipton.
