Buffalo Deviled Eggs With Bette Davis Eyes Blue Cheese


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

Ingredients

  • 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

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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