For deviled eggs:
2 Tbsp. Buffalo Bleu Dip
2 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 Tbsp. finely chopped celery, plus more for garnish
1 Tbsp. chopped fresh parsley
1/3 cup bread crumbs
1 Tbsp. Hot Charlie’s™ Hot Sauce
1 Tbsp. heavy cream
vegetable oil for frying
For deviled eggs: Place eggs in a large saucepan and cover by at least an inch with cold water. Bring to a rolling boil then remove from heat and let sit, covered, for 15 min. Drain and transfer eggs to a large bowl of ice water to cool. Peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.
For frying: Combine bread crumbs and seasoning in a shallow bowl. Whisk eggs and cream together in another shallow bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour then egg then bread crumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove with a slotted spoon and place on a paper towel-line plate to drain. Once all eggs are fried, top each with 1 tsp. (or so) of deviled egg filling and sprinkle with celery and parsley.
Serve with our Hot Charlie’s™ Hot Sauce for dipping.
16 deviled eggs