Buffalo-Style Deviled Eggs

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Yield: 2 dozen deviled eggs

Ingredients

  1. 12 large hard cooked eggs
  2. 6 Tbsp. light sour cream
  3. 2 Tbsp. French’s® Dijon Mustard
  4. 3 Tbsp. Frank’s RedHot® Sauce
  5. Blue Cheese Crumbles
  6. French’s® Crispy Fried Onions
  7. 24 celery leaves

Instructions

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

 

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