Buffalo-Style Deviled Eggs

  • Yield : 2 dozen deviled eggs
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  • 12 large hard cooked eggs
  • 6 Tbsp. light sour cream
  • 2 Tbsp. French's(R) Dijon Mustard
  • 3 Tbsp. Frank's RedHot(R) Sauce
  • Blue Cheese Crumbles
  • French's(R) Crispy Fried Onions
  • 24 celery leaves


Step 1

Remove yolks from whites and place in bowl.

Step 2

Mash yolks and blend in sour cream, mustard and Frank's RedHot® Sauce.

Step 3

Spoon/pipe yolk mixture into egg white halves.

Step 4

Top each egg half with a blue cheese crumbles, and a French's® Crispy Fried Onion and a celery leaf.

Step 5

Arrange on platter.

Step 6

Chill, covered.

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