Mother Nature is going nuts.
Living in New York, I expect that winters will be cold and summers will be warm. We have occasional thunderstorms and a big blizzardy snowstorm about once per year. Lucky for us, we are out of range of some of the other potential natural disasters, like tornadoes, hurricanes and earthquakes.
This year has been different. The lows have been record lows and the highs have been record highs. The summer had several days in the 90s which maybe wouldn’t be so bad if it wasn’t so humid here. And despite the humidity, we went without rain for what felt like months. Considering that I’m not much of a greenthumb on a good day, I realllllyyyy struggled to get my garden going this year.
And then, this winter has just been nothing short of awful. We’ve had snow storm after snow storm. I’m sure if I worked in a school with snow days built in to my schedule, I’d probably be OK with the freak blizzards. But having to drive to work in 0% visibility at least once a week is really starting to get old. Plus, as much as I love all of my cute, fuzzy animals on the farm, going out in the bone chilling cold to take care of them 3-4 times a day is becoming so depressing.
I can’t explain it. I’m not sure if this is global warming or climate change, or whatever you want to call it. All I know is, the temperatures here lately have been ranging up to 70° in a single 24 hour period. My sinuses, my head and my overall life just can’t take it.
So, here I sit, with not much to do because going outside is just not an option today. Luckily, I did get quite a bit accomplished in the recipe development department. And, I started my day with this recipe.
Since I always have at least a few dozen eggs on hand, courtesy of my lovely hands and ducks, I knew I wanted to make something with an egg base. I was intrigued with the idea of making some deviled eggs, and somehow, I came up with the idea of trying an easy appetizer that would combine my love of deviled eggs with my borderline obsession with hot sauce and bleu cheese.
This dish is actually easier than traditional deviled eggs because there’s less ingredients, and the bright orange color provides visual interest.
The filling in these deviled eggs is slightly runnier than a traditional recipe. But, when I first started out developing this recipe, I felt like there was too much egg yolk and not enough flavor from the blue cheese and hot sauce. On my next attempt, I used a hotter chicken wing sauce, but it still drowned out the blue cheese. Even with the addition of blue cheese crumbles, I couldn’t get this recipe quite right without adding a little extra of everything to the yolks.
Luckily, I’m totally OK with this and I really like how reminiscent of a good chicken wing dip this is!
Buffalo Deviled Eggs
6 hard-boiled eggs
2 tbsp Buffalo chicken wing sauce
2 tbsp Bleu cheese dressing Salt & Pepper to taste
Bleu cheese crumbles for garnish Minced green onion for garnish
Place eggs in a pot with enough water to cover the shells completely. Bring to a boil over medium high heat and continue to boil for 11 minutes. Remove from water and let cool. Peel shells from eggs.
Cut eggs in half length-wise. Scoop yolks into a small bowl and mash.
Add in Buffalo sauce and Bleu cheese dressing to bowl and stir until well combined. Season to taste
Spoon yolk mixture into egg whites.
Garnish with bleu cheese crumbles and green onion.
Refrigerate until ready to serve.
Makes 12 servings.