Tailgate Deviled Eggs 3 Ways (Buffalo Ranch, Chili-Inspired, Jalapeño Popper)

Ingredients and Directions

Eggs

Directions

1. Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).

2. Crack egg shells and carefully peel under cool running water, dry.

3. Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).

4. To one bowl, mash yolks with 1 tbsp mayo, buffalo sauce, 1 tbsp sour cream, onion powder, parsley, and garlic powder.

5. To another bowl, mash yolks with 2 tbsp mayo, ½ tsp vinegar, chili powder, paprika, cayenne.

6. To another bowl, mash yolks with cream cheese, 1 tbsp sour cream, pickled jalapeno juice, Dijon mustard, and onion powder.

7. Pipe the yolk mixtures into the egg whites. Garnish with parsley, chili powder and shredded cheese, and jalapeños

Ingredients

• 12 eggs
• 3 tbsp. mayonnaise
• 1 tsp. buffalo sauce
• 2 tbsp. sour cream
• 1/2 tsp. onion powder
• 1/2 tsp. dried parsley
• 1/2 tsp. garlic powder
• 1/2 tsp. vinegar
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• to taste Cayenne powder
• 1 tbsp. Cream cheese, room temperature
• 1 tbsp. pickled jalapeño juice
• 1/2 tsp. Dijon mustard
• 1/4 tsp. onion powder

Garnish

Directions

Ingredients

• 1 Parsley
• 1 Chili powder
• 1 Shredded cheddar cheese
• 1 Thin jalapeño slices