After the Easter weekend, I’m sure many of you, like me, are trying to get back on track with eating. I also suspect that many folks have leftover dyed, hard-boiled eggs to use up. And if you’re anything like me, that means one thing – deviled eggs. This week I bring you my latest deviled eggs concoction, Buffalo Ranch Deviled Eggs.
I definitely appreciate and enjoy the traditional deviled eggs recipe. But I also like to put a spin on the dish. Bacon-Blue Cheese Deviled Eggs (as well as my lightened-up WW version) are always an Ingersol family favorite and recipes that I have previously shared on Grub Delite.
A few months ago, I made an exciting discovery at the grocery store. I was cruising down the spice aisle when I stopped in my tracks. What in world is this?? I had spotted Frank’s Red Hot seasonings in the spice aisle. As a fanatic of anything buffalo-wing flavored, I excitedly picked up the Buffalo Ranch. And this Buffalo Ranch Deviled Egg recipe was born. It was only natural I would combine deviled eggs with buffalo flavor.
The recipe is somewhat ingredient-specific with the use of the Frank’s seasoning. However, I think most people can find it in the spice aisle of the grocery store. Upon buying it, I immediately informed my wing-obsessed buddy of the seasoning’s existence and he found it that night at his grocery store over 2,000 miles away in LA. If you can’t find it, you can sub the dry seasoning with Frank’s Red Hot sauce and a dry ranch seasoning.
Note: I am not a product ambassador to Frank’s Red Hot, I just love their products. But I would gladly be one in a heartbeat! Holler at me Frank’s 😉
First, cut hard-boiled eggs in halves and scoop yolks into a medium sized bowl. Smash yolks to desired smoothness.
Next, add mayo, Dijon, and Frank’s Buffalo Ranch Seasoning to the bowl and mix with yolks.
Then, fill egg halves with deviled mixture.
Finally, sprinkle Frank’s Buffalo Ranch Seasoning and chopped chives over tops of deviled eggs. Chill in refrigerator until ready to serve.