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Buffalo Blue Cheese Deviled Eggs

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Course Appetizer
Cuisine Beef, Chicken & Poultry, Salad, Seafood

Ingredients
  

  • 1 dozen hard boiled eggs, sliced in half
  • 1/2 cup mayonnaise (or more to make desired consistency)
  • 1 teaspoon Datil Zest Seasoning Blend
  • 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce for filling
  • 1-2 tablespoons Snake Bite or Venom Datil Pepper Hot Sauce for the chicken
  • 1/2 cup cooked chicken breast, diced finely (Deli chicken works perfectly here)
  • 1/2 cup celery, finely diced
  • 1/4 cup blue cheese, finely crumbled (If you don’t like blue cheese, substitute  your favorite)
  • celery leaves or parsley for garnish

Instructions
 

  • Remove yolks and place in bowl of food processor.
  • Add in the mayonnaise, 1 teaspoon Datil Zest, and 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce, and pulse until smooth. You can mix this together in a mixing bowl using a fork to mash the egg yolks with the mayonnaise and hot sauce and spoon the mixture into the egg whites versus using a pastry bag.
  • Place yolk mixture into a pastry bag fitted with a star tip and pipe into the egg white shells to make a pretty, ruffled presentation. (Alternatively, you can place the mixture into a zip top bag, snip off one corner, and pipe the filling into the egg white.)
  • In a small bowl, mix the chopped chicken with the 1-2 Tablespoons of Snake Bite or Venom Datil Pepper Hot Sauce.  Stir to coat all the chicken completely.
  • Using a small spoon, place a few pieces of chicken on top of each egg yolk.
  • Place a few pieces of diced celery and crumbled cheese on top of the egg yolk beside the chicken.
  • Garnish with celery leaves or parsley.
  • Refrigerate until ready to serve.