Buffalo Blue Cheese Deviled Egg

Deviled Eggs with Blue Cheese, Celery & Hot Sauce

Ingredients

• 6 large eggs

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp apple cider vinegar (or lemon juice)

• Dash of hot sauce (Frank's Hot Sauce & more to garnish)

• 2 tbsp crumbled blue cheese

• Salt & pepper to taste

• 2 tbsp finely diced celery

• 6 small celery leaves 

• Extra hot sauce for drizzling

• Optional: paprika for garnish

Instructions

Boil the eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool completely.

Peel and halve
Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Make the filling
Mash the yolks with mayonnaise, Dijon mustard, vinegar (or lemon juice), and hot sauce. Mix until mostly smooth (leave a few blue cheese crumbles for texture if you like). Season with salt and pepper to taste.

Fill the eggs
Spoon or pipe the filling into the egg whites.Top it off
Sprinkle each egg with a little diced celery, clue cheese crumbles, add a celery leaf, and drizzle with more hot sauce.

Optional: finish with a pinch of paprika.Chill & serve

Refrigerate for at least 15 minutes before serving. Bold, tangy, creamy, and crunchy—like a buffalo wing in deviled egg form.