Buffalo Cauliflower Deviled Eggs

Buffalo Cauliflower Deviled Eggs

Going to a party and need a simple appetizer recipe? Try this modern twist on a favorite classic.

Ingredients

  • 12 large eggs
  • 1 cup Stonemill Kitchens® Buffalo-Style Cauliflower Dip
  • 1/2 cup crumbled blue cheese
  • 3 small red chiles, very thinly sliced, optional
  • 2 tablespoons minced fresh chives

Directions

  1. PLACE a steamer basket in a large saucepan or pot and fill pot with 1-inch water. Bring water to a boil, and use tongs to place eggs in steamer basket. Cover and continue cooking for 10 minutes. Transfer eggs to an ice water bath to cool completely.
  2. CRACK eggs all over, then peel and rinse to wash away any bits of eggshell. Cut eggs in half and scoop yolks into a medium bowl.
  3. ADD Stonemill Kitchens Buffalo-Style Cauliflower Dip to egg yolks and mash well to combine. Transfer mixture to a zip-top bag or a piping bag fitted with a plain or star tip. Pipe yolk mixture into hard-cooked eggs. Serve immediately or cover and refrigerate up to 1 day before serving.
  4. Just before serving, SPRINKLE eggs with chiles, chives or blue cheese for extra zest!

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Beverage Pairings

Pair deviled eggs with a dry hopped cider or Pilsner.

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