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Hoppy Buffalo Deviled Eggs

Deviled eggs topped with a yolk mixture of buffalo sauce, blue cheese, and a hoppy kick from an IPA.
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 12 Deviled Eggs

Ingredients

  • 6 Hard Boiled Eggs
  • 2 Tablespoons Nonfat Plain Greek Yogurt
  • 2 Tablespoons Frank's Buffalo Sauce
  • 2 Tablespoons Any Light Colored IPA
  • 2 Teaspoons Crumbled Blue Cheese plus more for garnish
  • Pinch of Salt
  • Pinch of Black Pepper
  • Chives for garnish

Instructions

  1. Add all the yolks from the hard boiled eggs to a food processor along with Greek yogurt, buffalo sauce, beer, blue cheese, salt, and pepper. Puree until super smooth. Add more slat and pepper to taste.
  2. Transfer the yolk mixture to a piping bag or a small sandwich sized plastic bag with a corner cut off. Pipe the filling back into the egg whites.
  3. Top with a drizzle of sauce, chives, salt, pepper, and crumbled blue cheese. Keep chilled until ready to serve.