BUFFALO STYLE STUFFED EGGS
Make and share this Buffalo Style Stuffed Eggs recipe from Food.com.
Provided by 1 Baker
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Hard cook eggs.
- Cool, shell, then cut in half.
- Mash yolks and mix well all other ingredients except diced celery.
- Spoon yolk mixture back into egg white halves.
- Garnish with diced celery.
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 1.4, Cholesterol 95.8, Sodium 144, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 3.8
BUFFALO EGGS
Provided by Food Network
Yield 1 serving
Number Of Ingredients 4
Steps:
- Use a cookie cutter or glass to cut out a 2 inch circle in the center of the slice of bread.
- Heat a small nonstick skillet over medium heat. Add 2 teaspoons butter. When butter has melted and is foamy, place the slice of bread in the pan. Cook for 1 minute until golden. Flip the piece of bread over, drop the remaining 1 teaspoon butter in the hole, and when the butter has completely melted, crack the egg into the hole. The white will run under and the yolk will sit in the hole. Cook over medium heat 1 to 3 minutes until as set as desired. If you wish a drier egg, you can flip the toast back over to lightly cook the top of the yolk. Serve hot.
- You can make more than one portion at a time on the flat surface of a griddle.
BUFFALO DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 servings
Number Of Ingredients 7
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
Provided by Food Network Kitchen
Time 30m
Yield 24 deviled eggs
Number Of Ingredients 6
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.
BUFFALO DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 dozen buffalo deviled eggs
Number Of Ingredients 0
Steps:
- Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.
CLASSIC BUFFALO WINGS
In this crunchier take on the classic Buffalo wing recipe the wings are marinated in hot sauce prior to being dredged in spiced flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance and the wonderful crunch evocative of Southern-style friend chicken. This recipe also calls for you to make your own blue cheese dipper sauce, which is quite simple - and fun to experiment with. Try substituting gorgonzola or any other blue cheese you like (Roquefort, Maytag, stilton) and you will be surprised at the results!
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 19
Steps:
- To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.
- Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
- Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag.
- To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.
- To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side -- and plenty of napkins!
BUFFALO CHICKEN EGG CASSEROLE
Make and share this Buffalo Chicken Egg Casserole recipe from Food.com.
Provided by Sabrina
Categories Breakfast
Time 45m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 and grease a 13x9 pan.
- While squash is cooking, saute onion and carrots for 5-7 minutes.
- Shred squash with fork and place in large bowl. Press liquid out with a clean towel.
- Add onion mixture to bowl along with the chicken, hot sauce, ranch and seasonings and stif.
- Add eggs, mix well, pour into prepared pan.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 382.6, Fat 18.2, SaturatedFat 4.4, Cholesterol 209.8, Sodium 1376.6, Carbohydrate 11, Fiber 1.3, Sugar 2.9, Protein 42.3
BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)
If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) ***if you like a lot of chicken, I now use a full cup of chopped (and I'm talking chopped) chicken and any extra mix I have after the eggs are filled, I use them on a celery log and cut them into bite size pieces (think ants on a log). Also, I now add a little bit of ranch to the chicken soaked in buffalo sauce (thanks to a review). ENJOY!
Provided by Phammy
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 465.4, Fat 40.1, SaturatedFat 19.8, Cholesterol 633.6, Sodium 406.4, Carbohydrate 1.7, Sugar 1.7, Protein 23.5
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