What is Easter without eggs… especially deviled eggs?? I love traditional deviled eggs, but I wanted to try my favorite spin on this Easter favorite. Inspired by an appetizer from one of my favorite local restaurants, I re-created the flavor of their signature buffalo parmesan deviled eggs. With a touch of heat, this deviled egg recipe boasts balanced flavors along with a tempting creamy texture. This appetizer is SO ADDICTIVE! My husband loves spicy food, but isn’t the biggest deviled egg fan. He couldn’t stop eating these! Definitely worth the try, I highly recommend making this altered recipe for Easter. If you have folks that can’t handle the heat, simply dial it back or make this recipe alongside traditional deviled eggs. This recipe may just end up being your family’s new Easter favorite, but who says deviled eggs are just for Easter?? Serve these delicious buffalo parmesan eggs at any event! Happy Easter and as always, we love to hear your thoughts!
-Simply Enjoy
Buffalo Parmesan Deviled Eggs
Description
Buffalo Parmesan Deviled Eggs
Buffalo Parmesan Deviled Eggs
Instructions
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Peel the hard boiled eggs and slice each egg in half. Remove the yolks and in to a food processor (or blender). Place the egg white on a plate.
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Add the buffalo sauce, paprika, parmesan cheese, and mayo to the food processor.
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Blend on high until creamy smooth. Recommend tasting before completing, to see if you want to spice it up a little extra. Add 1-2 tsp more of mayo, if need be, to help it be creamier.
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Place the egg yolk mixture into the zip lock bag or pipping bag. If using a zip lock bag, cut the corner off one of the bottoms, don’t cut too much off. Pipe the egg mixture into the boiled egg whites. Sprinkles paprika and parsley on top of each deviled egg, optional toppings.
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Place back in the refrigerator for at least 30 minutes, or until ready to serve. Simply enjoy!
Serving Size 1
Servings 24
