Buffalo Blue Cheese Deviled Eggs
Great recipe from our friends at Grillseeker.- Skill Level: Beginner
- Course: Appetizer and Snacks
- Cuisine: Side Dish Recipes
Ingredients
12 large eggs
1/2 cup mayonnaise
4 tbsp Moore’s Original Buffalo Wing Sauce
3 tbsp prepared horseradish (optional)
1 tbsp Dijon mustard
Salt and pepper to taste
2 tbsp minced chives
1/4 cup crumbled blue cheese
1/2 cup mayonnaise
4 tbsp Moore’s Original Buffalo Wing Sauce
3 tbsp prepared horseradish (optional)
1 tbsp Dijon mustard
Salt and pepper to taste
2 tbsp minced chives
1/4 cup crumbled blue cheese
Instructions
- Put the eggs in a single layer in a pan and fill with water to cover the eggs.
- Place the pan, uncovered, over high heat until the water reaches a rolling boil.
- Cover and reduce heat to a slow boil for 5 minutes then remove from heat and allow eggs and water to come to room temp.
- Once the eggs are cooled, peel the shells.
- Cut each egg in half, lengthwise, and carefully remove the yolk into a bowl.
- Mash the egg yolks and stir in the mayonnaise, Moore’s Original Buffalo Wing Sauce, Dijon mustard, and horseradish, if using. Add salt and pepper to taste.
- Spoon some of the yolk mixture into the hollow of each egg white or place the yolk mixture in a piping bag and pipe into the hollow of each egg white.
- Arrange the eggs on a platter and garnish with the minced chives and blue cheese crumbles.