I’ve written before about how I’ve learned to like different foods over the years and how each year opens up a new window of culinary adventures as I discover a new ingredient to play with and explore. Sometimes that discovery is a food like shrimp or sweet potatoes that can be used in a wide range of ways, other times it’s a condiment like Oyster Sauce or Hot Sauce that really only has so many applications in life.
I had never really been a fan of hot sauce until a year or so ago when I decided to throw some on my fish taco salad on taco night. It gave things a nice kick and an interesting flavor without being too overpowering. (Interestingly, when I tried to use the tabasco sauce at Chipotle, I was sadly disappointed…I’m a Frank’s Red Hot purist.) Matt is a huge fan of buffalo chicken dip, so I usually have both blue cheese and Frank’s on hand. When it came time to come up with a fourth style of deviled egg for Ariel’s graduation party, Buffalo Blue Cheese seemed like as good an idea as any.
Until I went to the fridge to get my blue cheese and discovered I didn’t have any. There were, quite literally fourteen other types of cheese in my fridge, but no blue. So I grabbed a container of crumbled goat cheese to use instead and it worked out just fine.
Now, I’ll note that I am NOT a fan of buffalo chicken dip, buffalo sauce, buffalo blue cheese or anything else of the buffalo variety. (No offense to our Buffalo readers, I’m sure YOU are all just wonderful…I just don’t like your sauce.) But hey, these deviled eggs weren’t about me, they were about Ariel and the guests at her graduation party and the folks who liked buffalo style foods certainly seemed to like them!
(Don’t forget to read past the recipe for a note on getting a recycled meal out of any leftover deviled eggs. Turning them into egg salad is a quick and easy process and works great when you don’t have the storage space in your fridge for the deviled eggs.)
If you’re looking for a bonus recipe, don’t forget how easy it is to turn deviled eggs into egg salad. Jen and Ariel are huge egg salad fans and we had plenty of deviled eggs leftover after our party. By chopping up the egg white and adding a bit of extra mayo into the mix, we were able to mash it all up into the perfect topping for crackers. (We also discovered that leftover deviled egg filling squirted out onto celery stocks makes for a deliciously crunchy treat as well!)
- 12 large or extra large hard boiled eggs, peeled, split and deyolked.*
- 2 green onions, thinly sliced
- 2-4T Greek Yogurt
- 2-4T Frank’s Red Hot
- 1-2t dry mustard powder
- 2-4oz of crumbled goat cheese or a goat cheese log
- Salt and Pepper to taste
- Finely sliced green onions for garnish
- Place all of the egg yolks into the basin of your food processor.
- Add 2T of Greek yogurt, 2 tablespoons of Frank’s Red Hot and 1 teaspoon of mustard powder.
- Add in roughly half of the green onions and two thirds of the goat cheese.
- Sprinkle about a ¼ teaspoon of freshly cracked black pepper and about a teaspoon of kosher salt into the mix.
- Run the processor until everything is looking pretty well blended. If things look too dry, add another tablespoon or two of Greek yogurt.
- Your first goal is to get it to a nice, smooth consistency. From there, you might play around with adding more of the Frank’s Hot Sauce and dry mustard to the mix. We went light on the dry mustard and pepper, but ended up using the full four Tablespoons of Frank’s Red Hot to give them a nice zing.
- Scrape all of the finished filling into a ziplock bag and use a pair of scissors to snip the corner off. This makes filling your eggs a breeze. We made our filling and eggs two days before our event, and they stored just fine in the fridge.
- Garnish with a piece of goat cheese, a sliced green onion and a few shakes of hot sauce.