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Prep time
25 minutes
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Cook time
10 minutes
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Makes
12 deviled egg halves
Author Notes
Reprinted from The Buffalo New York Cookbook. Copyright © 2018 by Arthur Bovino. Photograph copyright © 2018 by Arthur Bovino. Published by Countryman Press, a division of W. W. Norton & Company. —Arthur Bovino
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Ingredients
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8
large eggs
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2 teaspoons
mayonnaise
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1 tablespoon
sour cream
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2 teaspoons
Frank's RedHot Sauce
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1/2 teaspoon
lemon juice
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2 1/2 tablespoons
crumbled blue cheese
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1/8 teaspoon
celery salt
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1/8 teaspoon
white pepper
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1/8 teaspoon
mustard powder
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1 tablespoon
finely chopped or julienned fresh parsley
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1/4 teaspoon
cayenne
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1 tablespoon
peeled and minced celery, leaves reserved for garnish
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1 tablespoon
peeled and minced carrot
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1
small serrano pepper, very thinly sliced
Directions
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Bring a large pan of water to a boil over high heat. Cautiously lower eggs into water with a slotted spoon, then lower heat to maintain a gentle boil for 10 minutes. Remove eggs to an ice bath and cool until barely warm (2 to 3 minutes).
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Peel eggs fat-end first, rinse, and slice in half lengthwise. Carefully remove the yolks to a bowl without breaking the whites. Choose the twelve nicest looking egg-white halves.
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In a bowl, combine yolks, mayo, sour cream, 1/4 cup hot sauce, lemon juice, 2 tablespoons blue cheese, celery salt, pepper, mustard, parsley, and half the cayenne. Mash yolks and mix thoroughly until smooth and evenly combined. Stir in minced celery, and carrots.
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Collect mixture to one corner of a large sealable plastic bag. Cut off the tip of the corner and pipe mixture into hard-boiled egg whites.
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Garnish each Buffalo deviled egg with remaining cayenne and blue cheese, and top each with a celery leaf, a few drops of Frank’s, and (for the heat-seekers) a thin slice of serrano.
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