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
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.
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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