BuffaDill Deviled Eggs
Deviled eggs are a holiday classic for a reason. But you know what makes them even better? A little BuffaDill.
These creamy deviled eggs get a tangy, dill-forward kick from Secret Aardvark BuffaDill Green Buffalo Sauce. A little heat, a little pickle flavor, and just enough attitude to make Grandma’s appetizer tray a whole lot more interesting.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes, plus cooling
- Servings: 12 deviled egg halves
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1–2 teaspoons Secret Aardvark BuffaDill Green Buffalo Sauce, or to taste
- Paprika, for garnish
- Fresh or dried dill, for garnish
Instructions
- Boil the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and gently simmer for approximately 10–12 minutes.
- Cool and peel. Transfer eggs to an ice bath until cool enough to handle. Peel and slice each egg in half lengthwise.
- Make the filling. Carefully remove the yolks and place them in a bowl. Mash with mayonnaise, mustard, and 1 teaspoon of BuffaDill until creamy.
- Taste and adjust. Add another teaspoon of BuffaDill if you want more tang and heat. Adjust mayonnaise if needed for a smoother consistency.
- Fill the eggs. Spoon or pipe the yolk mixture back into the egg whites.
- Finish and serve. Sprinkle with paprika and a little dill. Keep refrigerated until ready to serve.
Aardvark Tip
Making these for a crowd? Start with a teaspoon of BuffaDill, then taste before adding more. You can always turn up the heat, but you can’t take it back!