Buffalo Ranch Deviled Eggs

Photos and recipe by A Spicy Perspective
  • Shop

  • Prep Time

  • Total

  • Reviews



  • 24 hard boiled eggs
  • 8 oz. cream cheese
  • ½ cup cayenne pepper sauce (like Frank's Red Hot)
  • 1 packet Hidden Valley® Original Ranch® Dips Mix
  • ⅓ cup crumbled blue cheese
  • 2 celery stalks, thinly sliced


  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
- For safe meat preparation, reference the USDA website.