There was more than a little bit of disappointment this year in limiting the number and scale of dishes my husband, Les, and I create for our annual Super Bowl party. Obviously, we didn’t have 25 people in the house this year—that would be ludicrous in these times—but the Super Bowl wasn’t cancelled, and neither was our celebration, even if reduced to just the two of us. The challenge for us was finding new ways to enjoy the flavors we’ve come to expect on this ultimate football occasion.
Deviled eggs are always on our party table and so are Buffalo wings. Why not combine the flavors into one tasty bite?
These little hors d’oeuvres have the big, bold flavor of Frank’s RedHot sauce, which is the only acceptable flavor for Buffalo wings, in this Western New York girl’s humble opinion. Little bits of crunchy celery do their part to mimic the experience, and crumbled bleu cheese is the proverbial icing on the cake.
Deviled eggs are one of my favorite “blank canvas” foods, meaning that you can twist up the flavors to suit the occasion. I made these Buffalo-flavored eggs at the same time as the Dirty Martini Deviled Eggs, which is in keeping with my usual practice of putting more than one flavor on the table. The ingredients and instructions below describe my process for splitting the two flavors, but if you’d prefer to make only the Buffalo deviled eggs, no problem—simply double the ingredients as noted below.
If you are intrigued with the idea of trying new flavors, check out my post from last spring, Egg-stravaganza. I’ll bet you will find a flavor combination that’s right up your alley!
Ingredients
9 large eggs, hard-boiled and peeled
1/4 cup + 1 Tbsp. light mayonnaise
I peel my hardboiled eggs as soon as they are cooled, and they go into the fridge in a flat, shallow covered pyrex. The result is two flat sides, so my eggs sit level on a serving plate. 
My recipe begins the same as any other deviled egg recipe, but I’ll divide the basic yolk mixture for two separate flavors. 
I shred the yolks on their own first, which makes for smooth blending of the mayo and other ingredients. 
Begin with 1/4 cup of mayo, and add more if you need it. 
If your fork stands straight up in the yolk mixture, you need more mayo. I added another tablespoon. 
When the consistency meets approval, divide half of the yolk mixture into a second bowl for a separate filling flavor.
Carefully turn out the egg yolks into a medium-sized bowl. Mash thoroughly with a fork until yolks resemble dry crumbs. Add mayonnaise and blend until smooth. Divide yolk mixture by transferring half to a second bowl (unless you intend to make all one flavor). Follow additional instructions below for making the two kinds of deviled eggs I made this particular day.
For the Buffalo flavor (double if making all nine eggs)
2 or 3 tsp. Frank’s original RedHot sauce (adjust to your heat preference)
2 cloves roasted garlic or 1/4 tsp. garlic powder
Freshly ground black pepper
1 Tbsp. celery, finely chopped (for filling) + small, thin sticks celery (for garnish)
1 1/2 Tbsp. finely crumbled bleu cheese
Frank’s RedHot dry seasoning, to sprinkle on at serving time (or substitute paprika)
Instructions for Buffalo eggs
- Add RedHot sauce, roasted garlic and black pepper to one bowl of the yolk mixture. Blend smooth with a fork or spoon. Fold in chopped celery bits.
- Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish top of Buffalo eggs with crumbled bleu cheese and mini celery sticks.
For the Buffalo egg filling, I added two teaspoons of Frank’s sauce, the roasted garlic and black pepper. 
The filling was tasty, but I wanted more heat so I added another teaspoon. You decide what flavor level is right for you! 
I stirred in about a tablespoon of finely chopped celery, then scooped the filling into a small zip top bag, which I’m using as a piping bag. 
Snip a corner of the bag (make it large enough for chunky ingredients to pass through), and pipe the filling into the empty egg halves. Garnish the eggs as desired. 
My Buffalo deviled eggs are garnished with celery sticks and tiny crumbles of real bleu cheese.
For the Dirty Martini flavor (double if making all nine eggs)
1 Tbsp. dry vermouth (or use additional olive brine)
2 cocktail olives, finely chopped
1 or 2 cocktail onions, finely chopped (for filling)
1 tsp. olive brine
4 cocktail onions, halved (for garnish)
Instructions for Dirty Martini eggs
- Add dry vermouth, chopped olives, onion and brine to yolk mixture. Blend smooth with a fork or spoon.
- Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish with cocktail onion halves, skewered on a toothpick if you wish, to mimic the appearance of a martini.
For the dirty martini filling, I’ve added dry vermouth, finely chopped cocktail olives and onions and a tiny splash of olive brine. 
This mixture could stand more olive flavor, so I chopped up another one. Remember, you can add but you can’t take away! 
My dirty martini deviled eggs are garnished with a halved cocktail onion on a pick.
Want to try these deviled egg recipes?
Comfort du Jour 