3 Thanksgiving Recipes That Need a Little BuffaDill

Some Thanksgiving traditions are sacred. Others could use a little hot sauce.

One of the questions we hear most often at events when people try our BuffaDill Green Buffalo Sauce is, “What would I put this on?”

Fair question. It’s tangy, a little spicy, and packed with dill flavor. But here’s the thing: you don’t have to just put BuffaDill on something. You can cook with it, too!

And with National Pickle Day landing right in the middle of November, we figured it was the perfect excuse to get a little creative in the kitchen.

So we put BuffaDill to the test in three Thanksgiving favorites: deviled eggs, crispy smashed potatoes, and good old-fashioned green bean casserole.

Some were obvious winners. Others? Well, let’s just say we didn’t expect green bean casserole to be one of our favorite ways to use hot sauce.

Sorry, Grandma. We’re keeping your mashed potatoes just the way they are. But the rest of the Thanksgiving table is fair game.

Buffadill Deviled Eggs

Deviled eggs, or Angel Eggs, if you ask Grandpa.

My grandfather always called them Angel Eggs because he didn’t believe in giving the devil a shout-out. And honestly, I still think of him every time I make them.

Last year, I made a whole flight of deviled eggs, each with a different Secret Aardvark sauce mixed into the filling. And the winner? BuffaDill.

Turns out, that tangy, pickle-forward flavor is pretty much made for deviled eggs. Just mix a little into your favorite mayo-and-mustard filling, finish with paprika and dill, and you’ve got a holiday classic with a little extra attitude.

Crispy Smashed Potatoes with Buffadill Greek Yogurt

Crispy potatoes. Creamy dip. Double the BuffaDill.

We boiled baby yellow potatoes until tender, rolled them in BuffaDill, smashed them down, and roasted them until the edges got nice and crispy.

But we didn’t stop there.

We mixed a little more BuffaDill into plain Greek yogurt for a cool, creamy dipping sauce that’s tangy, a little spicy, and ridiculously good with those crispy potatoes.

Serve them as a Thanksgiving side dish or put out a platter for everyone to snack on while the turkey finishes cooking.

We put BuffaDill in green bean casserole. Hear us out.

Of all three recipes we tested, this one might have surprised us the most.

We started with the classic Thanksgiving green bean casserole. You know the one: cream of mushroom soup, green beans, cheddar cheese, and those crispy fried onions on top.

Then we added BuffaDill.

Turns out, that tangy, dill-forward heat works surprisingly well with the creamy casserole and crunchy onions. It’s still the comforting holiday side dish you know, just with a little more personality.

Fair warning: We got a little enthusiastic with the BuffaDill in our test batch, and it definitely brought the heat! Start with a smaller amount and work your way up to your preferred spice level.

Don’t Just Sauce It. Cook With It.

Thanksgiving is all about traditions, but there’s always room for a little experimentation.

Whether you’re adding a tangy kick to deviled eggs, crisping up some potatoes, or giving that green bean casserole a much-needed glow-up, BuffaDill brings something unexpected to the holiday table.

And if you’ve never tried pickle-inspired hot sauce in your Thanksgiving recipes, consider this your invitation.

Flavor First. Heat Second. Always.

Got a Thanksgiving dish that could use a little BuffaDill? We’d love to hear what you’re cooking up!