Deviled eggs are classic crowd-pleasers. Maybe it’s because they’re pretty to look at and easy to eat. If you want to level up their flavor for an exceptional eggs-perience, try this Buffalo Blue Cheese Deviled Eggs Recipe, which puts a spicy spin on everyone’s favorite retro appetizers.
Ingredients
12 ea eggs, hard-boiled, peeled
8 fl oz cottage cheese, low-fat, lactose-free
2.5 oz blue cheese, reduced-fat, crumbled
1 tsp black pepper, ground
½ tsp paprika
1 tbsp buffalo sauce
2 tbsp turkey bacon, cooked, crumbled, chopped
2 tbsp chives, minced
Instructions
1. Cut each egg in half, remove yolks.
2. In a food processor combine cottage cheese, blue cheese and black pepper; purée until smooth.
3. Sprinkle eggs with paprika and, using a piping bag or scoop, fill each with 1 tablespoon of cheese mixture.
4. Drizzle each egg with buffalo sauce; top with bacon crumbles and chives.
Serving Tip:
These Buffalo Blue Cheese Deviled Eggs are best served on the day they’re made, and they can be stored in the refrigerator for a day or two under a loose layer of plastic wrap.
