Buffalo Egg Salad
Liven up your lunchtimes with this buffalo egg salad recipe. Creamy mayo egg salad is made with spicy buffalo sauce and crunchy celery for a bite full of texture and flavor.
Servings 6 servings
- 12 large eggs
- pinch salt and pepper
- 3 celery stalks
- ½ cup buffalo sauce
- ¼ cup mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon chopped chives
Add the eggs to a pan of cold water. The eggs should be covered ¾ of the way.
Bring the pot to a rolling boil.
Turn off the heat and cover the pot with a lid for 10 minutes.
Place the eggs in a bowl of iced water and allow them to cool.
Once cool peel the eggs and place in a large bowl. Gently mash them with a fork.
Add the rest of the ingredients to the bowl and stir to combine.
- Take care not to overcook your eggs or they can be rubbery and watery.
- Let the eggs cool fully before mashing and mixing with the other ingredients.
- Keep covered and refrigerated.
Calories: 214kcal | Carbohydrates: 1g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 854mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg