These buffalo egg bites are the perfect appetizer for the big game!
Recipe Copyright © 2019 Cheryl S. for Eggland’s Best.
Buffalo Deviled Egg Bites
Calories38 Per Serving
Protein3g Per Serving
Fiber0g Per Serving
|Total Fat||2.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||0 g|
|Dietary Fiber||0 g|
|Added Sugars||0 g|
1/2 lean meat
6 large eggs
2 tablespoons light mayonnaise
1 tablespoon hot wing sauce (lowest sodium available)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon finely crumbled low-fat blue cheese
1 tablespoon chopped celery
To hard cook the eggs, gently place them in a large saucepan or pot. Add cold water to cover the eggs by 1 1/2 inches. Bring the water to a boil over high heat. When the water is boiling, remove the pan from the stove.
Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
Transfer the yolks to a medium bowl. Add the mayonnaise, hot-wing sauce, salt and pepper. Stir until combined. The mixture should be smooth.
Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
Sprinkle the blue cheese and celery on top of the filling.