Spicy Buffalo Deviled Eggs

Deviled eggs are always a versatile option when gatherings are concerned. BBQs, potlucks, holidays dinners, etc. They fill a unique role as both an appetizer and a side dish. The humble deviled egg is also a jack of all trades when it comes to tailoring tastes for individual palettes. They could be plain, garnished with olives, or filled with an assortment of meats, salsas, or relishes. In fact, except for the cuttlefish ink incident, Halloween of 2019, you almost can’t go wrong. This recipe for spicy buffalo deviled eggs is one of those versatile options if you or your guests gravitate towards heat and spice in your dishes.

Description
Nutritional Information and Ingredients
Instructions

Description

These spicy buffalo deviled eggs swap some of the core accoutrements of the classic deviled egg for a flavor profile more known for hot chicken wings. The iconic deviled eggs, pale yellow, dusted with paprika and perhaps topped with an olive sets perhaps the most well-known standard for what is a deviled egg. Nearly all of those glorious little eggs are filled with a mixture of hardboiled egg yolks, mayonnaise and mustard. This recipe finds us subbing that combo for sour cream, and buffalo sauce in the egg yolks.

This will change that pale yellow color to an orange hue with a bite. The level of spiciness can also easily be tailored by the amount of hot sauce and chili powder added. However, don’t go too overboard because you can only add so much sour cream before the stuffing loses its rigidity and becomes lees of a filling and more of a sauce.

Nutritional Information and Ingredients

Nutritional Information taken from a combination of the ingredient packaging the MyFitnessPal app. Serving size: Two halves.

Nutrition-

Calories: 120
Protein: 8
Fat: 9
Carbohydrates: 1.9

Ingredients-

6 large eggs
6 Tble Sour Cream
2 Tble Buffalo Sauce

Seasonings-

Salt
Pepper
Chili powder
mustard powder
buffalo seasoning

Instructions- Spicy Buffalo Deviled Eggs

Hard Boiling the eggs

In a tale as old as time, these deviled eggs begin with hard boiling eggs. There are many methods to do this. You do not have to use this one, as long as in the end you get hard boiled eggs.

This picture s a pot of water placed on an electric stove. The water is not yet boiling and the heating element below can be seen glowing.

This picture shows a closeup of water in a pot begining to bubble and boil

Begin by starting a pot of water to boil. Make sure that the pot isn’t too full of water. One, it could boil over, and two you are going to fill it with eggs. So make sure that there is enough room for the water to boil after the eggs have been placed in, and the water fully covers the eggs. I do not add anything to my water, but some people swear by salt or baking soda. Let the water come to a full boil before adding the eggs.

This picture shows the cook using a ladel to gently place large white eggs into a pot of boiling water

This picture shows six large white eggs inside of a pot of boiling water

Adding the eggs to the already boiling water can sometimes cause them to crack. This usually is only an aesthetic issue that leaves you with a slightly misshapen egg. To avoid inadvertently cracked eggs as well as splashing boiling water around, I like to use a ladle to gently place the eggs in the water.

This picture shows a hand holding a hard boiled egg that cracked during the boiling process. As a result the egg white is firm, and fully cooked but mishapen

Once all the eggs are in the water, I will let them continue at a full boil for 10-12 minutes. After I will dump the hot water down the sink and let cold tap water run over the eggs the cool them down. I prefer to peel them immediately after they have cooled.

This picture shows six white boiled eggs in a pot inside of a sink with cold water running from the faucet over the eggs.

Once all of the eggs have been peeled, slice them in half lengthwise and dump the egg yolks into a bowl. Set the egg whites aside. They are shaped funny and pretty slippery so it is easiest to store them in a deviled egg container but that isn’t strictly necessary.

This picture shows a small green plastic bowl full of hard boiled egg yolk halves

This picture shows a dozen egg white halves laid out onto a deviled egg tray. Some of the halves still show bites of the yolk clinging to the center

Making the Filling

To prepare the filling, begin with mashing the yolks. If you don’t pre-mash them, the filling can be lump. If you mash them with a whisk, it can bind on the inside of it. I find that the easiest thing to use is a fork. Mash the yolks until they have been crumbled into smaller pieces.

This picture shows a green plastic bowl of hard boiled egg yolks that have been mashed with a fork

Once the yolks a pre-mashed we add our liquids and spices to them. Your eggs can be customized at this step if you would like. If you added some salsa at this step, it would also give your eggs a more southwestern feel. This recipe calls for about, 6 tablespoons of sour cream and 2 tablespoons of buffalo sauce. Also add a half teaspoon of chili powder, and about a quarter teaspoon of cumin and mustard powder and some dashes of salt and pepper. Mix the ingredients thoroughly.

This picture shows a small green plastic bowl of fork mashed hard boiled egg yolks. Displayed on top are the ingredients for making spicy buffalo deviled eggs including, sour cream, buffalo sauce, chili powder, cumin, and ground mustard.

Really whip the ingredients together so that the overall texture becomes smooth and free of lumps of egg yolk. This is also a great time to taste the filling and adjust the seasonings for your preference. Perhaps, you want more chili powder or feel that it is missing just a little bit more salt. Another consideration at this stage is how wet or dry the filling is. If the filling is too dry it can be thinned out with additional sour cream or buffalo sauce.

This picture shows a lumpy mix of spicy buffalo deviled eggs filling inside of a green plastic bowl. Displayed on top is additional buffalo hot sauce and sour ceam.

Once the filling is mixed, it is time to stuff the eggs. This can be done with a spoon, or pastry bag for convenience. I find that if you scoop the filling into a sandwich bag, you can cut the corner of the bag and make an impromptu piping bag.