Buffalo Blue Cheese Deviled Eggs

Hey guys! We are getting closer to Easter so that means it’s time to start prepping that Easter menu. IF you’re like me though you don’t like just putting the same old, same old out there and like to have some fun with your food. Well deviled eggs are some of my favorites when it comes to Easter. So why not throw an awesome twist into it. That said you have to try these Buffalo Blue Cheese Deviled Eggs! These are OMG so freaking good. I know you will totally fall in love with this one, so when you do make it make sure to take a pic and post it to my Facebook page!

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Buffalo Blue Cheese Deviled Eggs Recipe

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Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 4 Servings

Ingredients

  

• 6 Eggs
• 1/4 Cup Blue Cheese Crumble
• 3 Tbsp. Greek Yogurt
• 2 Tbsp. Hot Sauce
• 1/4 tsp. Ground Mustard
• Salt
• Pepper

Instructions

 

• Lay your eggs in a pot (don’t crowd them), cover them in cold water until it is about an inch above the eggs. Heat water until it boils.
• Once water is boiling shut off the heat, allow to sit in the hot water for about 10 minutes.
• Move eggs from hot water to ice water and allow to sit in ice water for another 10 minutes, then peel eggs.
• Cut each egg in half placing yolks in a small bowl, and the whites on a serving plate.
• Add yogurt, ground mustard, hot sauce, salt, pepper and blue cheese to the small with the egg yokes. Mash together and mix until smooth.
• Fill the egg whites with the yoke mix, top with extra blue cheese crumble and serve.