Ingredients (6)
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hard boiled eggs 24
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cream cheese 8 oz.
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cayenne pepper sauce (like Frank's Red Hot) ½ cup
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crumbled blue cheese ⅓ cup
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celery stalks, thinly sliced 2
Steps (3)
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1Peel 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.
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2Add 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.
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3Garnish 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.
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