Prep Time
Cook Time
Serving Yield
This buffalo deviled eggs recipe is also gluten-free, and perfect for Super Bowl Sunday, or any Sunday for that matter! A delicious bevy of our pasture-raised yolks, blue cheese, Lola’s Buffa-Lola Hot Sauce, and crispy celery make for the perfect bite… or two!
6 Farmers Hen House eggs
Filling
3 tbsp. blue cheese dressing
3 tbsp. Lola’s Buffa-Lola Fine Hot Sauce
1 tbsp Maytag blue cheese crumbles
1/4 tsp salt
1/8 tsp pepper
Garnish (all optional)
3 tbsp finely diced celery hearts
12 celery heart leaves
2 tbsp Maytag blue cheese crumbles
2 tsp Lola’s Buffa-Lola Fine Hot Sauce
Pinch of cayenne pepper
Boiling the eggs
Step 1
Place eggs in cold water and bring to a boil uncovered.
Step 2
Allow eggs to boil for 5 minutes.
Step 3
Turn off heat, and cover eggs.
Step 4
Let stand for 20 minutes.
Step 5
Rinse with cold water and refrigerate until using.
Filling
Step 1
Peel eggs and cut in half.
Step 2
Remove yolks and place them in a food processor.
Step 3
Add remaining “filling” ingredients to processor and process until smooth.
Step 4
Scoop out filling into plastic Ziplock bag and snip the tip of the bag
Step 5
Pipe the filling into each empty egg white.
Garnish
Step 1
On each egg, sprinkle diced celery, crumbled blue cheese, a dash of hot sauce, a pinch of cayenne (more if you like it spicy), and a celery leaf.
