Buffalo Deviled Eggs
6 eggs, boiled, peeled and cut in half
1 1/2 tbsp Captain’s Buffalo Sauce
1 tbsp mayo
1/4 tsp celery salt
3″ chunk of celery, julienned
3″ carrot wedge, julienned
1/2 tbsp Blue Cheese
1. Separate the cooked yolks from the egg and place in a mixing bowl. Add Captain’s buffalo sauce and mayonnaise and mash together with the egg yolk until smooth. Whisk in the celery salt and set aside.
2. Place the egg yolk mixture in a ziplock bag and squeeze to the bottom corner. Carefully snip that bottom corner off the ziplock bag so that it resembles a pastry bag. Pipe the yolk mixture into the egg whites halves and garnish with a few pieces of the carrot and celery strands and a crumble of the cheese before serving.