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hard boiled eggs
24
cream cheese
8 oz.
cayenne pepper sauce (like Frank's Red Hot)
½ cup
1 packet
crumbled blue cheese
⅓ cup
celery stalks, thinly sliced
2
For safe meat preparation, reference the USDA website.
Peel the hardboiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a food processor. Lay the whites on a large platter, flat side up.
Add the cream cheese, cayenne pepper sauce, and Hidden Valley® Original Ranch® Dips Mix to the food processor. Cover and puree until the mixture is very smooth. Then scoop the filling into a piping bag with a large tip (or a plastic bag with the corner snipped off) and pipe mounds of filling into the center of each egg white.
Garnish the top of each deviled egg with a little crumbled blue cheese and sliced celery. Cover and refrigerate until ready to serve. Can be made up to 3 days ahead.
