Buffalo Ranch Deviled Eggs
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Ingredients45 m servings 61 cals
Original recipe yields 12 servings (12 deviled eggs)
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
- Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.
Per Serving: 61 calories; 5.1 g fat; 0.6 g carbohydrates; 3.3 g protein; 94 mg cholesterol; 97 mg sodium. Full nutrition
ReviewsRead all reviews 2
We are eating these as we speak, we like them! I didn't use the paprika or celery and had to add a little more ranch and a little more buffalo sauce which made it kind of too thin but we enjoyed...