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Easter with a kick! Every year I make deviled eggs, and this year I wanted to try something new. This is my own creation; a good balance of richness and zesty flavor! Garnish with Buffalo wing sauce and paprika.
Ingredients
- 8 hard-boiled eggs, halved lengthwise with yolks and whites separated
- ¼ cup Greek yogurt
- 1 stalk celery, minced
- 2 tablespoons minced Anaheim chile pepper
- 2 tablespoons mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 tablespoons finely grated Cheddar cheese, or more to taste
Directions
Step 1
Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
Step 2
Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.
Cook’s Note:
Most of this recipe I didn't measure out. When I make deviled eggs I just eyeball everything and taste while I mix. For those who have never made deviled eggs and want to try this, I did include a few measurements.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat3g | 14% |
| Cholesterol217mg | 72% |
| Sodium282mg | 12% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C4mg | 19% |
| Calcium43mg | 3% |
| Iron1mg | 4% |
| Potassium90mg | 2% |
*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.
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