Buffalo Ranch Deviled Eggs Recipes

BUFFALO DEVILED EGGS

Steps:

• Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula.
• Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve.

RANCH-STYLE DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

BUFFALO RANCH DEVILED EGGS RECIPE

Steps:

• Peel and half the eggs.
• Separate the yolks and place them together in a bowl. Mash yolks with a fork until no chunks remain.
• Add in the buffalo and ranch and mix until smooth.
• Scoop 1-2 teaspoons of yolk mixture into egg white.
• Top with green onions, feta cheese, and more buffalo sauce if desired.

BUFFALO RANCH DEVILED EGGS

Steps:

• 1. Slice eggs in half. Place the yolks into a bowl and the whites on the serving tray.
• 2. Add the Buffalo sauce, dry ranch dressing mix, and 1 tbsp of mayo in the bowl with yolks. Mix well, adding additional mayo 1 tbsp at a time if needed to achieve the right consistency.
• 3. Spoon the filling into the 24 halves of egg whites. Sprinkle all with the green onions and crumbled blue cheese. Cover tray with plastic wrap. Chill until serving time.

BUFFALO RANCH DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.