Ingredients
Scale
- 12 large eggs
- 1/3 cup plain Greek yogurt (or softened cream cheese for a richer keto version)
- 3 tablespoons buffalo hot sauce (Frank’s RedHot is a classic choice)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons finely chopped celery (for crunch)
- 2 tablespoons crumbled blue cheese (optional garnish)
- Fresh chives, chopped (for garnish)
- Small celery leaves (for garnish)
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 bowl filled with ice water for 10 minutes. This “shocking” process ensures they peel perfectly every time. Gently crack the shells and peel them under cool running water.
- Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the white halves aside on a serving platter. Use a fork to mash the yolks until they become fine crumbs. Add the Greek yogurt (or cream cheese), buffalo sauce, garlic powder, and onion powder. Whisk or mash until the mixture is completely smooth and creamy. Taste and adjust the salt and pepper as needed.
- Spoon the yolk mixture into a piping bag or a plastic zip-top bag with the corner snipped off. Pipe the filling generously into the center of each egg white half. For that viral, restaurant-quality look, top each egg with a sprinkle of finely chopped celery, blue cheese crumbles, and fresh chives. Finish with a tiny celery leaf and an extra drizzle of buffalo sauce if you like it extra spicy. Serve immediately or refrigerate until party time.
- Cook Time: 27 minutes