This fun and spicy twist on an old party appetizer favorite will be a huge hit, whether you bring it out at for the armchair quarterbacks in front of the football game, Thanksgiving, Christmas, New Years, or any other party.  It is a delicious change in flavor and texture from standard mayo and relish in traditional deviled eggs.  I made this recipe based on making 12 finished deviled eggs but it is very simple to double or even triple for a crowd.

Buffalo Ranch Deviled Eggs

Ingredients:

6 large eggs

1  Tbsp. buffalo sauce

¼  cup Ranch dressing

½ stalk Celery

½ Carrot

salt and pepper to taste.

Directions:

Boil eggs, using your favorite method- I place eggs in a pot completely covered in water, bring to a boil, turn off the heat, cover and let rest for 8-10 minutes depending on your desired done-ness. Remove from pan, tap each egg firmly with the back of a spoon and place eggs in cold water for 1 minute to cool.   Peel eggs, be sure to remove all the shell.  Slice eggs in half, remove yolk and place in a small bowl.

While eggs are cooking finely dice celery and carrot, try to get them as small as possible, it will create a better  consistency and be more evenly distributed.

Use a fork to break up the yolk of cooked eggs into a fine “powder”consistency.

Mix in ranch,buffalo sauce, carrots, celery, salt and pepper until well combined and smooth.

Scoop filling back into halved eggs, distributing evenly.

Top each boiled egg with a piece of carrot or celery to dress it up for serving.

Place eggs in the refrigerator to  chill until game time.

How do you like your deviled eggs?