Buffalo Ranch Deviled Eggs
Buffalo Ranch Deviled Eggs marry tangy ranch with lively Buffalo heat for a punchy, savory bite. The creamy yolk filling is balanced by a hint of cayenne and a crisp celery finish, echoing classic wing flavors. Perfect for game day spreads, potlucks, or a bold party appetizer.
- Prep15 mins
- Cook15 mins
- Serves12
- DifficultyEasy
- 1
Put the eggs in a saucepan and cover them with water. Bring to a boil, take the pan off the heat, and let the eggs sit in the hot water for 15 minutes. Remove the eggs from the hot water, cool them under cold running water, and peel.
- 2
Slice each egg in half lengthwise and place the yolks in a bowl. Mash the yolks with a fork, then stir in ranch dressing and hot Buffalo sauce until smooth. Spoon the yolk mixture into a resealable plastic bag and snip off one corner.
- 3
Arrange the egg white halves cut side up on a serving platter and pipe the yolk mixture into the whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and set one on top of each egg.
- Calories 70.45 kcal Low Source
- Protein 4.7 g Low Source
- Carbs 2.79 g Moderate
- Total Fat 4.44 g Moderate
- Saturated Fat 1.39 g Moderate
- Trans Fat 0.02 g High
- Cholesterol 117.81 mg High
- Sodium 103.82 mg Low Source
- Fiber 0.29 g Low Source
- Sugar 0.51 g Low Source
- Added Sugar 0.16 g Low Source
- Calcium 22.36 mg Low Source
- Iron 0.71 mg Low Source
- Potassium 88.61 mg Low Source
- Vitamin A 30.76 mcg_rae Low Source
- Vitamin C 0.3 mg Low Source
- Vitamin D 0.91 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Celery