Greetings from the other side of the weekend! Raise your hand if this one went way too fast for your liking. It felt like it was over in the blink of an eye, right?
We even got the party started early with a trip to our city’s annual art festival on Friday evening. After what felt like weeks of nonstop rain, the sunshine and blue skies were such a treat.
Honestly we didn’t get a chance to check out too much art since we parked it in front of the “pond”, aka a little water channel running through the area which Lincoln goes NUTS for, for a good chunk of the evening. This was right before we took off his shoes, rolled up his shorts, and let him go to town. He had a blast!
Running down grassy hills was another big highlight…
And rolling down said hill really got the giggles going. This little boy just KILLS me with his sweetness! We ended up staying out way past Lincoln’s bedtime – we were having too much fun to pack it in. Definitely one of the best nights of the summer so far.
On Saturday I had an Iowa Food and Family Project cookbook event at the Farmer’s Market, then we had friends over that evening. Sunday we were here and there, which brings us to the present!
I guess the silver lining in a quick-feeling weekend is that we’re one day closer to the 4th of July and all it’s delicious festivities. Can I get a heeeeck yes? In case you’re still looking for another dish to make or take, you’ve GOT to give these Buffalo Ranch Deviled Eggs a try!
Speaking of the Iowa Food and Family Project, I included the recipe for Buffalo Ranch Deviled Eggs in their first cookbook, which we handed out last year (and you can download for free here!) and have been waiting for the perfect opportunity to share it here on IGE. The 4th of July seems as good a time as any!
Deviled Eggs are a classic picnic and potluck staple and, let’s be real, I could destroy about 100 in one sitting. That said, remove the mayo and replace it with a combo of buffalo wing sauce and Ranch dressing and I’m upping the damage from 100 to 1,000. These are CRAZY addicting 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 14 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 14 minute cooking time cranks out perfect, pale yellow egg yolks every time. Fist pump!
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 squeezed the eggs to get the yolks to pop out, but you could use a small spoon to help, too.
Add 3 Tablespoons each Ranch dressing and buffalo wing sauce (I like Frank’s the best!) to the bag then seal it up and smush until the yolks are completely smooth. The kids would love this job, I think!
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!
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Buffalo Ranch Deviled Eggs
Buffalo Ranch Deviled Eggs are truly devilish-tasting thanks to spicy buffalo wing sauce and cooling ranch dressing in the mix!
- 12 large eggs
- 3 Tablespoons buffalo wing sauce (not hot sauce)
- 3 Tablespoons Ranch dressing (could use bleu cheese dressing)
- 2 green onions, chopped
- 2 oz blue cheese, crumbled (optional)
- Place eggs in a large pot then cover tops by one inch with water. Bring water to a boil then remove pot from heat, place a lid on top, and then let sit for 14 minutes. Transfer eggs to a bowl of ice water then peel when cool enough to handle.
- Slice eggs in half then pop out egg yolks into a plastic bag, using a small spoon to help if necessary. Add buffalo wing sauce and Ranch dressing to the bag then seal and smush until the yolks are completely smooth (add up to a Tablespoon more each buffalo wing sauce and Ranch dressing if mixture is too thick.) Snip off a corner of the bag then pipe into egg halves. Top with green onions and blue cheese, if using, then serve immediately or refrigerate until ready to serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said, you can serve these Buffalo Ranch Deviled Eggs right away (they’re fab just kind of cool or even room temperature,) or cover then pop ’em in the fridge until party time. Enjoy!