Buffalo Style Deviled Eggs
My mother-law-bought me this sign. She said it reminded her of me when she saw it and couldn't resist.
No, she doesn't think I'm wicked, I think it's because I introduced our family to Soy Sauce Wasabi Deviled eggs. I came across this recipe during a research session and served them at a recipe testing dinner. We were all blown away by the deliciousness of these deviled eggs. The hard boiled eggs are soaked in a soy sauce mixture for several hours, then split open and the yolks are whipped with wasabi, Sriracha and mayo. They are addicting and this recipe was instantly added to our catering menu.
Those deviled eggs had me thinking one day, "I wonder how many other ways a deviled egg can be altered from the traditional backyard BBQ party version we are all familiar?"
Buffalo wings came to mind and this "wicked chicken" certainly laid one hell of a "deviled egg."
You can certainly go out and buy your own blue cheese dressing for this recipe, but I recommend making your own. Most likely, you already have most of what you need in the refrigerator. Why clutter your fridge with a store bought bottle?
Let's start with the BLUE CHEESE DRESSING:
7 ounces of Stilton Blue Cheese, crumbled
4 ounces of cream cheese, room temperature
1/2 cup of a good quality mayo
About 2/3 cup of half-and-half, see preparation tip*
Salt and pepper to taste
In a medium bowl, beat the cream cheese and mayo together until smooth.
*PREPARATION TIP: My husband likes a thicker blue cheese dressing. I added the half-and-half, a little at a time, to get the consistency I wanted. Feel free to use more or less.
The dressing will tighten up after some time in the refrigerator.
Fold in the crumbled blue cheese. I used Trader Joe's Stilton Blue Cheese for this recipe.
Salt and pepper to taste and transfer to a tightly sealed container. Refrigerate for up to 2 weeks. This recipe will make about 2 cups of dressing.
HARD BOILED EGGS:
Everyone has their own way of hard boiling eggs. I've seen twitter wars break out over the best way to hard boil eggs. This is how The Bell House does it and 9/10 the eggs come out perfect. There is always that rogue egg that wants to give me a migraine.
Determine how many eggs you want to devil. For this post, I made 6 hard boiled eggs.
For a pot large enough to hold your eggs, cover the eggs completely with water.
Turn the heat up and bring the water to a boil. Once the water is boiling, not simmering, set a timer for 1 minute. Turn off the heat and put a lid on the pot. Set a timer for 11 minutes.
Meanwhile, fill a bowl with ice and cold water.
When the timer is up, pull the eggs out of the hot water and immediately submerge them into the ice water bath.
Let the eggs hang out for a few minutes or until they are cool enough to handle. Pull out an egg and crack the shell. Carefully give the egg a pinch in the weak spot of the egg. Doing this step under water is even more helpful in peeling the perfect egg.
If the egg is sticky, dunk it in the water to help shed the shell. Five of the six hard boiled eggs came out perfect. The one rogue egg must have been laid by a good witch chicken.
BUFFALO STYLE DEVILED EGGS:
Hard boiled eggs
Blue cheese dressing, recipe above
Salt and Pepper, to taste
Frank's Red Hot Sauce
Slice each egg in half and transfer the yolks to a bowl.
I added 2 heaping spoonfuls of dressing at a time, gave it a good mix to get the consistency I was looking for.
This is what 6 egg yolks look like after two spoonfuls of dressing. I added two more spoonfuls of dressing.
Salt and pepper to taste. Put the filling into a piping bag.
PREPARATION TIP: If you are heading to a party and in charge of deviled eggs, putting the filling in a piping bag will ensure your deviled eggs stay pretty. Store the filling in the piping bag until you get to the party and then take a minute fill each egg. If you use disposable piping bags, even better!
Top each egg with a sprinkling of celery seed.
Right before service, douse your eggs with the Frank's Red Hot, serve with celery sticks and watch them disappear.