5 from 1 vote
Buffalo Deviled Eggs | A Nerd Cooks
Buffalo Deviled Eggs
Course: Appetizer
Cuisine: American
Servings: 12 halves
Author: Lauren Pacek
Ingredients
  • 6 eggs
  • 2 tbs mayonnaise
  • 1 tbs ranch dressing
  • 1.5 tbs hot sauce
  • 1/4 tsp kosher salt
  • freshly ground black pepper, to taste
Garnish
  • blue cheese crumbles
  • chives, minced
Instructions
To cook the eggs in an electric pressure cooker
  1. Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.

  2. Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.

  3. Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.

  4. Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop
  1. Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.

  2. Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.

  3. Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs
  1. Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.

  2. Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, ranch dressing, hot sauce, salt, and pepper to the bowl. Stir to combine completely.

  3. Spoon or pipe the egg yolk mixture into the egg whites. 

  4. Sprinkle each deviled egg with a bit of blue cheese crumbles and minced chives.