Buffalo Deviled Eggs

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Buffalo Deviled Eggs


  • 12 hard-boiled eggs, peeled and cut in half lengthwise
  • 1/4 cup mayonnaise
  • 2 tablespoons pickle relish
  • 2 teaspoons Dijon mustard
  • 1 tablespoon TABASCO® brand Buffalo Style Hot Sauce
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 tablespoons finely chopped celery


Remove egg yolks from whites and place yolks in a medium bowl. Mash with a fork and add mayonnaise, pickle relish, mustard, TABASCO® Buffalo Style Sauce and celery salt. Stir until smooth.

Arrange egg white halves on a serving tray and sprinkle with salt and pepper. Transfer yolk mixture to a gallon-size plastic bag and work it into one corner of the bag. Hold bag tightly above mixture; twist until mixture is firmly positioned. Using scissors, snip off tip of bag. Twist bag to press yolk mixture into egg white halves until they are filled. Sprinkle with chopped celery and refrigerate eggs until ready to serve.

If tailgating, you can place separate ingredients in a cooler with ice packs and assemble the dish at the game. Put egg whites and chopped celery in separate plastic containers, and wait to snip off the tip of the bag of egg yolk mixture until ready to serve.

Makes 24 halves.

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  • Name: 2umestone
    Date: December 13th, 2013
    I like mine with smoked sausage, but it is hard to keep lit.
  • Name: David K.
    Date: May 1st, 2013
    My favorite BBQ place (Central Texas in Pearland TX) has deviled eggs but they are middle-of the road bland. I fix them with dill relish and prefer the green Tabasco on them.
  • Name: Linda C.
    Date: March 31st, 2013
    My regular deviled egg recipe gets raves but I thought I'd try this one. I cut the recipe in half. Both my husband and I thought the results were excellent. Was not too hot; just had great flavor.