Buffalo Ranch Deviled Eggs Recipe - Allrecipes.com
Buffalo Ranch Deviled Eggs Recipe
  • READY IN 45 mins

Buffalo Ranch Deviled Eggs

Recipe by  

"My family loves deviled eggs, so I decided to make a little twist on our regular recipe, inspired by the flavors of Buffalo chicken. They are spicy, but not too spicy for my young kids, and it's easy to change the level of spiciness to suit your taste."

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Ingredients Edit and Save

Original recipe makes 12 deviled eggs Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
  3. Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.
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Reviews More Reviews

May 24, 2014

We are eating these as we speak, we like them! I didn't use the paprika or celery and had to add a little more ranch and a little more buffalo sauce which made it kind of too thin but we enjoyed these and will be making it again thanks for the recipe!

 
Feb 23, 2014

Loved the idea of these, but the filling turned out quite runny, and for us, there wasn't enough 'buffalo' flavor. I also think these would've been better with some crumbled blue cheese either inside or on top. These were nice to try for something different, though. Thanks for sharing. :)

 

2 Ratings

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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