If there is one thing Atlanta does well (obviously not roads…what’s that? Another road just buckled? Another bridge is on fire? Another sink hole just appeared? Too soon?), we can brunch with the best of them. There are numerous breakfast/brunch spots around Atlanta on the weekend that are always hopping and really, you can’t go wrong with any of them as they all feature their own spin on “weekend brunch.” Now, I really love going out to all of these wonderful, trendy hot spots, but my weekend plans have changed a bit. Having a two and a half year old daughter who doesn’t like to wait for 45 minutes-1 hour for pancakes tends to make you
stay home a little more and come up with your own delicious brunch recipes. With Easter coming up last weekend, I decided that I HAD to have some deviled eggs, and while this post may come after the Easter weekend, a holiday often known to be celebrated with a lovely brunch spread, these deviled eggs are appropriate for any weekend. With this hot sauce-on-everything household, I decided to add in some Frank’s Hot Sauce to spice it up a bit. And low and behold it was amazing. It is a really easy recipe to make and not to mention healthier than the typical mayo loaded deviled egg. I’m fairly certain that this will be my new go to tailgate offering (get ready for some deviled eggs this fall my Cola ladies and gentleman). And now you can make it too. You’re welcome.
- 8 large eggs
- 1 celery stalk minced
- 2 tsp dijon mustard
- 3 tbsp Greek yogurt plain
- 1 tsp light mayo with olive oil
- 1/4 cup Frank's Hot Sauce + more for drizzling
- 1/4 avocado
- Salt and Pepper to taste
** The easiest way to boil eggs is to begin by filling a large pot with cold water, placing the eggs in, making sure the water covers them by 1 inch. Bring to a boil, cover, turn heat off, and let sit for 15 minutes. After 15 minutes, place eggs in a bowl full of ice and water. Let sit until cooled. Peel shells off once they have cooled. **
Slice the eggs in half and scoop the yolk into a small mixing bowl. Blend yolks, celery, dijon mustard, Greek yogurt, mayo, avocado, Frank's Hot Sauce, and a dash of salt and pepper. Blend until you get a smooth consistency.
Using a piping bag or a plastic bag with the end cut off, pipe the yolk mixture evenly into each half egg. Sprinkle with paprika and drizzle with buffalo/hot sauce.