Buffaloed Deviled Eggs


Deviled Eggs

  • 12 medium eggs
  • 1/3 cup mayonnaise
  • 1/3 cup buffalo sauce
  • 1 tsp. fresh dill, finely chopped
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper, to taste
  • Scallion, sliced
  • Blue cheese crumbles
  • Tortilla ribbons
  • Pickled jalapeños
  • Fresh dill
  1. Place eggs in a large pot and cover with water. Bring water to a boil on the stove top. Then, cover pot with a lid, turn off the heat, and remove pot from the burner. Let stand for 12 minutes before shelling eggs.
  2. Slice eggs in half, lengthwise, and remove yolks. Set egg whites to the side and place the yolks in a large mixing bowl.
  3. Mix all the deviled egg ingredients together until all lumps are gone. You may want to use a fine mesh strainer to help break up any larger pieces of yolk.
  4. Using a zip-top bag or a piping bag, pipe egg yolk mixture back into each egg white half.
  5. Garnish to your liking!