Buffalo Deviled Eggs

You know what food I really missed when I stopped eating deep fried food? Buffalo wings. Those things are freaking delicious! But really, it is not the breaded deep fried chicken that has anything to do with this deliciousness. The chicken is purely the vehicle to get to the delicious, bold, spicy, flavorful buffalo sauce.

And let’s be honest, who doesn’t love deviled eggs??? Crazies. Weird people. Humans with defective taste buds.

Wanna know something strange about me? I don’t love mayonnaise. In fact, if I am going to eat it, I’m one of those freaks that only really likes the light Miracle Whip with a million fake ingredients. It’s strange, but I’ll own up to it. I mean, if you put some creamy potato salad in my face, I will eat it, don’t get me wrong. But like when I see people slather it on a sandwich, I just kind of don’t get it. Good thing there are much healthier and tastier solutions to getting that mayo consistency, like Greek yogurt!

I know many of you are skeptical. “What can someone who doesn’t like mayo know about finding a suitable replacement?!?!” Well, I may not love mayo, but I do love food, and trust me, you won’t be missing anything!

These, along with the super popular cake batter dip, were also made last weekend for Deann’s bridal shower. I think I made close to 20 eggs, and not a single one was left over.

On a random note, I apparently need to work on my drizzling height because the red sauce coming from seemingly no where freaks me out a little bit in this next picture. I promise, these are deviled eggs, not scenes out of a vampire movie.

 

Buffalo Deviled Eggs

inspired by Baked By Rachel

yield 1 dozen

• 6 hard boiled eggs, shelled
• 3 tbs nonfat plain Greek yogurt
• 1 tbs light miracle whip (or light mayo, or whatever you like)
• 1/2 avocado
• garlic pepper to taste
• 1/4 cup Frank’s Red Hot (or buffalo sauce of choice, but we all know Frank’s is the best)
• 1-2 stalks celery, minced
• paprika for dusting
• extra buffalo sauce for drizzling (optional)
• crumbled bleu cheese for topping (optional–I LOVE it with bleu cheese, but not everyone shares my sentiment)

Directions:

1. Slice eggs length wise. Scoop out yolks into a medium mixing bowl and set whites aside.
2. Add yogurt, mayo, avocado, pepper and buffalo sauce to the yolks and mix well. Then use an immersion blender to smooth completely.
3. Transfer yolk mixture to a piping bag or plastic bag with the tip cut off and divide evenly between the egg whites (I used the star tip because I thought it made them pretty 😉 ).
4. Sprinkle lightly with paprika, then top with celery.
5. Add any desired optional ingredients, and serve immediately.