Buffalo Deviled Eggs
- 1 of 2 Place eggs in a medium saucepan. Add cold water to cover by 1 inch. Bring to a boil, then reduce heat to medium and simmer 10 minutes. Drain and run under cool water. Let stand in cool water 10 minutes.
- 2 of 2 Peel eggs and cut in half lengthwise. If making ahead, refrigerate peeled eggs in a resealable bag overnight. Place yolks in a medium bowl and whites on a platter. Add dressing, mayonnaise and hot sauce to yolks and mash with a fork until smooth. Stir in celery and blue cheese; transfer to a quart-size resealable plastic bag. Snip off a 3/4-inch corner and pipe mixture into egg whites. Garnish with chopped celery leaves, if desired, and drizzle with more hot sauce.
Servings Per Recipe: 18
Per Serving: 56 kcal cal., 1 g sat. fat, 1 g carb., 4 g Fat, total, 95 mg chol., 120 mg sodium, 0 g fiber, 3 g pro.