Let Happy Help You Make Delicious Deviled Eggs Just In Time For Easter


Call in the dogs – the hunt is over! Meemaw’s deviled eggs are real good, but Happy’s Buffalo Style Deviled Eggs are going to be the ones people take home in 2014.

It is very difficult to spar with your relative’s eggs this time of year, what with their mad egg dyeing skills, minced onions, and Miracle Whip recipes. But I’m sucker punching your family favorite because I am a fan of deviled eggs. As the Olcott Beach Fire Company Easter Egg Hunt champion of 1974 it is my honor and privilege to bring you Happy’s deviled eggs.


Every award winning egg recipe begins with perfectly boiled eggs. The best-boiled eggs are never green. Discoloration is the end result of over-cooking. To avoid making greenish (or gray) eggs is very easy. Do this:


1) Put 6 large (or extra-large) eggs in a pot and cover with cold water. The water should be at least 2” above the eggs.
2) Add 1 tsp. salt and 3 tbsp. of vinegar. The salt helps to prevent cracks, and vinegar keeps the eggs whites from leaking if there is a crack.
3) Bring the pot to a boil. Put on a timer and boil the eggs for 2 minutes.
4) Remove the pot from heat, cover and set a timer for 11 minutes.

When you are done, this is exactly how your photogenic eggs will look:


Now we add the devil. Devils bearing chicken wing-related ideas. I could spend the rest of my life trying to decide where this recipe fits in the chicken v. egg debate, only to wind up on nervous pills. In lieu of a prescription I give you a list of ingredients.


½ dozen large eggs, boiled (see above)
3 tbsp. sour cream
2 tsp. cream cheese
½. tsp. cider vinegar
2 oz. crumbled bleu cheese
Salt and pepper to taste


1 mini seedless cucumber, sliced and halved
Celery Salt
Sriracha sauce, for decorating to taste

Do you have a hand mixer? It would be terribly convenient if you do. After you slice your eggs in half and put the yolks in a glass mixing bowl, add the listed ingredients and whip it. Whip it good. Adjust seasonings to your liking.


Garnish with cucumber slices, celery salt and Sriracha. I could brush my teeth with Sriracha, but don’t feel like you have to be me. You be you.

Curried eggs of 2013 I am really happy for you, and Imma let you finish, but the Buffalo eggs of 2014 made the best deviled eggs of all time. What do they taste like? They taste like God laid an egg in Buffalo and asked Jesus to make it delicious!

Have a happy week, and a great holiday weekend!

(Look at that Herb, playing his heart out for my eggs.)

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