Pescatarian Easy Baked Buffalo Deviled Eggs
Total time45 min
Prep time20 min
Cook time15 min
4.6(20)
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Learn more →Ingredients
12 servings
For the eggs
- 12 large eggs
For the filling
- 3 tbsp mayonnaise
- 2 tbsp cream cheese, softened
- 3 tbsp buffalo hot sauce (such as frank's redhot)
- 1 tsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- salt and pepper, to taste
For serving
- 1 tbsp buffalo hot sauce, for drizzling
- 2 tbsp crumbled blue cheese (optional)
- 2 tbsp thinly sliced celery (optional)
Instructions
- 1
Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel. Slice each egg in half lengthwise and pop the yolks into a mixing bowl. Arrange the whites cut-side up in a broiler-safe baking dish or on a sheet pan.
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