Deviled eggs, buffalo style.
A classic appetizer gets a spicy, buffalo wing upgrade. They make a perfect pairing for a summer picnic or a spin a Sunday gameday appetizer.
The steps are essentially the same as making classic deviled eggs, albeit adding in a little hot wing sauce in lieu of mustard. Top with a little extra cayenne for even more of a kick and you’ve got an incredible new way to enjoy deviled eggs. The creamy yolk and mayo combination, along with the tangy buffalo sauce makes for a perfect quick snack.
Time You Need
- ~15 minutes prep
- Yields: 12 deviled eggs
What You Need
- 6 large hardboiled eggs
- Salt and pepper, to taste
- 1 ½ tsp buffalo wing sauce
- 2 tbsp light mayo
- 1 tbsp cream cheese, room temp
- 1/4 tsp cayenne pepper, plus more for topping
- 1 tbsp garlic powder
What You Do
- Peel the hardboiled eggs and let sit in the fridge for 15 minutes to cool and air out.
- Then remove from fridge and halve eggs lengthwise. Carefully scoop out each yolk. Place the yolks in a mixing bowl, and mash down with a fork. Mix in buffalo wing sauce, cream cheese, mayo, salt, pepper, cayenne, and garlic powder.
- Fill each egg white with about 1-2 teaspoons of the egg yolk mixture. Sprinkle the tops with a dash cayenne, serve and enjoy!