Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Buffalo wing sauce (mild or hot depending on preference)
- 1 teaspoon yellow mustard
- 1 tablespoon finely diced celery
- 1 tablespoon crumbled blue cheese (optional garnish)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chives or green onions for garnish
- Smoked paprika for a classic finishing touch
Instructions
- Place your eggs in a single layer in a large saucepan and cover them with at least an inch of cold water. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. Immediately transfer the eggs to a large bowl filled with ice water. Let them chill for at least 10 minutes to ensure they are easy to peel.
- Gently crack and peel the eggs under cool running water. Pat them dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Mash the yolks with a fork until they look like fine crumbles. Stir in the mayonnaise, Buffalo sauce, mustard, garlic powder, salt, and pepper. Mix until the filling is silky and smooth.
- Spoon the yolk mixture into the empty egg white cavities. For a more professional look, use a piping bag with a star tip to swirl the filling into the whites. Top each egg with a tiny pinch of diced celery, a crumble of blue cheese, and a sprinkle of fresh chives. Finish with a light dusting of smoked paprika. Refrigerate the eggs for at least 30 minutes before serving to let the flavors meld together.
- Cook Time: 32 minutes