Buffalo Deviled Eggs recipe

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Ingredients

8 hard-boiled eggs, halved lengthwise with yolks and whites separated
¼ cup Greek yogurt
1 stalk celery, minced
2 tablespoons minced Anaheim chile pepper
2 tablespoons mayonnaise
1 ½ tablespoons Dijon mustard
1 tablespoon hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
¼ teaspoon garlic salt
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 tablespoons finely grated Cheddar cheese, or more to taste

Nutrition Info

126 calories
carbohydrate: 2.4 g
cholesterol: 216.9 mg
fat: 9.5 g
fiber: 0.2 g
protein: 7.4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 281.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.

  2. Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

Recipe Yield

16 deviled eggs

Recipe Note

Easter with a kick! Every year I make deviled eggs, and this year I wanted to try something new. This is my own creation;a good balance of richness and zesty flavor! Garnish with Buffalo wing sauce and paprika.

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