Buffalo Chicken Deviled Eggs Aka Buffalo Horns Food

BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)

Steps:

• cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
• combine yolk and butter.
• stir in celery and Tabasco.
• add chicken and 5 teaspoons of Buffalo sauce.
• place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
• fill egg whites with mixture and garnish with celery.
• enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.

BUFFALO CHICKEN DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.

BUFFALO DEVILED EGGS

Steps:

• Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula.
• Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve.

BUFFALO DEVILED EGGS

Steps:

• Place the eggs in cold water in a large saucepan and bring to a boil. Cover, turn off the heat and let sit for 13 minutes. Prepare an ice bath, drop the eggs into it and let sit for 3 minutes.
• Remove the eggs; peel and split lengthwise. Scoop out the yolks and put them in a medium bowl. Add the hot sauce, mayonnaise, sour cream and celery to the yolks and mix to combine. Pipe or scoop the filling back into the egg white cavities. Garnish with blue cheese, celery leaves and more hot sauce.

ALMOND HORNS

Steps:

• Line cookie sheet with parchment or foil.
• In a food processor combine almond paste and sugar.
• Mix until the texture of fine crumbs.
• Add egg white and flour, reserving yolk.
• Mix until dough becomes smooth paste, it will be slightly sticky.
• Turn dough out onto a lightly floured surface.
• With floured hands roll dough into a 12" log.
• Divide into 12 equal pieces and roll into balls.
• Roll balls between palms into 3" logs, slightly tapered at ends.
• Spread almonds on a plate.
• Beat reserved egg yolk with 2 tablespoons of water.
• Dampen log with beaten yolk.
• Roll each log in almonds until coated, bending into crescents.
• Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• Preheat oven to 350ºF.
• Bake 12-14 minutes or until light golden in color.
• Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• Melt chocolate in double boiler or microwave.
• Dip cookie ends into melted chocolate.
• Place back on parchment until chocolate is dry.
• Layer "Almond Horns" between sheets of wax paper in airtight container.

BUFFALO RANCH DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.