What’s going to be on your Super Bowl Party table? We thought these buffalo deviled eggs sounded delicious.
Makes: 12 deviled egg halves
Prep time: 25 min
Cook time: 10 min
- 8 large CGF eggs at least 1 week old (older eggs peel more easily)
- 2 teaspoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Abe’s Hot Sauce Sauce (in our farm store)
- 1/2 teaspoon lemon juice
- 2 1/2 tablespoons crumbled Bette David Eyes blue cheese
- 1/8 teaspoon celery salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon mustard powder
- 1 tablespoon finely chopped flat leaf parsley
- 1/4 teaspoon cayenne
- 1 tablespoon minced celery, leaves reserved for garnish
- 1 tablespoon peeled and minced carrot
- 1 small serrano pepper, very thinly sliced
- Bring a large pan of water to a boil over high heat. Cautiously lower eggs into water with a slotted spoon, then lower heat to maintain a gentle boil for 10 minutes. Remove eggs to an ice bath and cool until barely warm (2 to 3 minutes).
- Peel eggs fat-end first, rinse, and slice in half lengthwise. Carefully remove the yolks to a bowl without breaking the whites. Choose the twelve nicest looking egg-white halves.
- In a bowl, combine yolks, mayo, sour cream, 1/4 cup hot sauce, lemon juice, 2 tablespoons blue cheese, celery salt, pepper, mustard, parsley, and half the cayenne. Mash yolks and mix thoroughly until smooth and evenly combined. Stir in minced celery, and carrots.
- Collect mixture to one corner of a large sealable plastic bag. Cut off the tip of the corner and pipe mixture into hard-boiled egg whites.
- Garnish each Buffalo deviled egg with remaining cayenne and blue cheese, and top each with a celery leaf, a few drops of hot sauce, and (for the heat-seekers) a thin slice of serrano.
Reposted from The Buffalo New York Cookbook. Copyright © 2018 by Arthur Bovino. Photograph copyright © 2018 by Arthur Bovino. Published by Countryman Press, a division of W. W. Norton & Company.