Buffalo Ranch Deviled Eggs

3.8
(5)
5 Reviews
7 Photos

My family loves deviled eggs, so I decided to make a little twist on our regular recipe, inspired by the flavors of Buffalo chicken. They are spicy, but not too spicy for my young kids, and it's easy to change the level of spiciness to suit your taste.

Submitted by flutewoman3
Updated on October 6, 2021
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Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
12
Yield:
12 deviled eggs
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Ingredients

Original recipe (1X) yields 12 servings

  • 6 eggs

  • ¼ cup ranch salad dressing

  • 1 teaspoon hot Buffalo wing sauce, or to taste

  • 1 pinch cayenne pepper, or to taste

  • 1 stalk celery

Directions

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

  3. Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

Nutrition Facts (per serving)

61 Calories
5g Fat
1g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 61
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 94mg 31%
Sodium 97mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 3g 7%
Vitamin C 0mg 0%
Calcium 16mg 1%
Iron 1mg 3%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.