Buffalo Ranch Deviled Eggs
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Servings: 12
24 hard boiled eggs
8 oz. cream cheese
½ cup cayenne pepper sauce (like Frank's Red Hot)
⅓ cup crumbled blue cheese
2 celery stalks, thinly sliced
Step 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.
Step 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.
Step 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.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(2 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now