Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them!  If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then,  if I made it that far,  I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive a commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

 

 

low carb recipe
Buffalo Egg Salad
Print Recipe
low carb recipe
Buffalo Egg Salad
Print Recipe
Ingredients
Servings: Makes about 2 Cups of egg salad
Instructions
  1. Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.
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Comments

  1. Oh my gosh…if that isn’t the nicest thing. Thank you so much for your kind words, Emily…. but this sandwich deserves the limelight. You deserve the limelight. I mean, seriously…I never would have thought to make this into an egg salad sandwich… and with bacon? Delicious.

    Crazy Delicious. Brilliant, actually. I will be trying it this weekend. I just know it’s going to be a huge hit! You always come up with the best recipes!! <3

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