Buffalo Deviled Eggs

Buffalo Deviled Eggs

Chef: Wyatt Brege

Yield: 15 servings

Ingredients:

• 30 Egg Yolks
• 2 Tbsp Paprika
• 1/4 Cup Tapatio
• 3/4 Cup Mayonaisse
• 1/3 Cup Sour Cream
• 1 Tbsp Carrot, bruinoisse
• 1 Tbsp Celery, bruinoisse

Directions:

Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray.

For the egg filling, puree the yolks, seasonings, lime juice and paprika in the food processor for 90 seconds. Fold the yolk mixture with the remaining ingredients in a large mixing bowl. Store in piping bag with excess plastic and string removed.

Garnish with generous bleu cheese crumbs and finely chopped chives.