Saturday, February 6, 2016

Blue Buffalo Deviled Eggs

One more appetizer recipe to tempt your pallet this weekend. This twist on a traditional favorite takes boring deviled eggs to a whole, new level!



Blue Buffalo Deviled Eggs

10 eggs, boiled and peeled
2 Tbs. green onions, sliced
2 Tbs. sour cream
4 Tbs. mayonnaise
4 tsp. Frank's Hot Sauce
2 Tbs. blue or gorgonzola cheese
2 tsp. white vinegar
Salt and pepper to taste
Extra cheese & Frank's sauce for garnish

Boil the eggs in a large pot with water for 10 minutes. Turn off the heat and drain the hot water from the pan. Let the eggs cool and then peel the shells from the eggs. Rinse the whole eggs under cold water. Slice the eggs horizontally and spoon out the yolk of the eggs into a bowl. Place the halved eggs onto a serving platter. To the yolks, add the sliced green onions, sour cream, mayonnaise, hot sauce, blue cheese, vinegar and salt and pepper to taste. Combine it all together until smooth. Spoon the yolk mixture into a ziploc bag and cut off one edge of the bag with some scissors. Squeeze out some of the yolk mixture into the center whole of each egg. Garnish the eggs with more hot sauce, crumbled cheese and green onions. Keep cold until ready to serve.

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