If you’re looking for a unique dish to make or take to your 4th of July festivities, you’ve got to give Buffalo Ranch Deviled Eggs a try! Deviled Eggs are a classic picnic and potluck staple though I’ve given them a spicy twist with this buffalo-ranch rendition. They are crazy delicious and made with just 4 ingredients.
Just a touch spicy and balanced out by cooling Ranch dressing, topped with zingy green onions and crumbled blue cheese – there is nothing better. You can make a batch ahead of time for your 4th of July party then stash ’em in the fridge until your guests arrive, OR make then immediately take a platter to your get together. Buffalo Ranch Deviled Eggs are fabulous fresh, made-ahead, cold, or even room temperature. You cannot lose with this dish! They’re actually so good that I added bacon to a couple then decided not to include it in the final recipe because it was taking away from the deviled egg’s overall deliciousness. Are you hearing me? This dish doesn’t even need bacon!
Start by placing a dozen eggs in the bottom of a big pot then add enough water to cover the tops of the eggs by an inch. I just use my finger as a guide – once the water’s hit my first finger joint (knuckle?) I know I’m good!
Bring the water to a boil then place a lid on the pot, remove it from the heat, and then let the eggs sit for exactly 11 minutes. Once the timer dings, transfer the eggs to a big bowl of ice water to stop the cooking process.
Once the eggs are cool, peel ’em on up!
My favorite way to peel hardboiled eggs is to gently smash the shell on a cutting board then peel under a trickle of water with a colander underneath. Works like a charm!
Cutting into a hard boiled egg is always a nail-biting experience, praying you don’t see a green ring, but that 11 minute cooking time cranks out perfect, pale yellow egg yolks every time.
Slice the eggs in half (make sure you use a smooth bladed knife vs a serrated knife, which would leave slice marks in the eggs,) then pop the yolks into a big Ziplock bag. I gently squeeze the eggs to get the yolks to pop out, but you can use a small spoon to help, too.
Add 3 Tablespoons each Ranch dressing and buffalo wing sauce to the bag then seal it up and smush until the yolks are completely smooth.
Finally, snip a corner off the bag then pipe the mixture into the egg halves. Top with sliced green onions (mandatory,) and blue cheese (optional, but heavenly!) then dig in.
Like I said, you can serve these Buffalo Ranch Deviled Eggs right away or cover then refrigerate until party time. Enjoy!
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