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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spicy Buffalo Deviled Eggs Recipe

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This recipe for Spicy Buffalo Deviled Eggs is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large eggs
kosher salt
1/4 cup mayo
1/4 cup whole grain mustard
1 tbsp hot sauce
1 tsp celery seed
2 oz blue cheese crumbles
celery leaves to garnish
Directions:
Directions:
Put eggs in a large pot and cover them with cold water. Over medium heat bring the water to a boil. As soon as it boils turn off the heat and cover. Let stand for 12 minutes. Immediately drain and cool the eggs in an ice water bath. Peel cooked eggs and cut in half lengthwise. Separate the whites and yolks, sprinkle white with salt. Put the yolks in a mixing bowl and mash with a fork until smooth. Add mayo, mustard, hot sauce, celery seed, and 1/4 tsp salt. Stir to combine. Fold in the blue cheese. Transfer the mixture into a pastry bag. Pipe mixture into the egg whites. Garnish with celery leaves.
Number Of Servings:
Number Of Servings:
24 deviled eggs

 

 

 

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