Buffalo Deviled Eggs Recipe

This Buffalo Deviled Eggs Recipe is perfect for a party appetizer or just as a way to use up leftover Easter eggs! It’s Keto-friendly too!

Whether you’re looking for a party appetizer or just trying to figure out a way to use up the leftover Easter eggs, this Buffalo Deviled Eggs recipe is a great choice.

Deviled eggs are always popular, but this buffalo deviled eggs recipe cranks it up a notch with the heat of buffalo wing sauce and the distinctive flavor of blue cheese.

To make it even better, they’re also easy to make! A food processor is the quickest way to do it, but you can also use a hand mixer or go old-school and build some muscles mixing them up by hand.

Buffalo Deviled Eggs Recipe

(makes 10)
Ingredients:

5 large hard-boiled eggs
2 tablespoons buffalo wing sauce, divided (We used Red Hot brand)
2 – 3 tablespoons mayonnaise
3 tablespoons blue cheese crumbles
1 teaspoon spicy mustard
Salt and pepper to taste
Chive for garnish

How to Make Buffalo Deviled Eggs:

You need to start with hard-boiled eggs with the shells removed. I recommend using this easy way to peel hard boiled eggs.

Slice each hard-boiled egg in half and remove the yolk. I find that the easiest way to do this is to place them on a paper towel, so they don’t roll around. To make a clean cut, wipe your knife off between each slice.

Place the egg yolks and a small food processor along with the mayonnaise, hot sauce and mustard. Blend until the filling is the consistency you like it, scraping down the sides as needed. Some people like it extra smooth, but we don’t mind a few chunks!

Finely chop 2 tablespoons of the blue cheese, and stir it into the filling.

Taste and adjust the salt and pepper.

To fill the eggs, spoon the filling into a Ziploc baggie and snip off the end. Be sure to make the opening big enough for filling to easily pass through, but not so big that it pours out.

Garnish each egg with a piece of blue cheese and a thin slice of chive.

Lastly, lightly drizzle the eggs with the remaining buffalo wing sauce, if desired.

The Best Way to Boil Eggs for Deviled Eggs:

Place the eggs in a pot that’s deep enough to cover them by two inches of water.

Add a teaspoon of salt and bring to a full rolling boil for one minute, cover, turn the heat off and let sit for 13 minutes.

Drain the eggs and rinse with cold water.

Drain again and gently shake the eggs around in the pot to crack the shells all over.

Fill the pot back up with cold water and let the eggs sit for 10 minutes to cool. Change the water if it gets warm.

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Buffalo Deviled Eggs

Chrysa

This Buffalo Deviled Eggs Recipe is perfect for a party appetizer or just as a way to use up leftover Easter eggs!

4.67 from 6 votes

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Prep Time 13 minutes mins

Total Time 10 minutes mins

Course Appetizers

Cuisine American

Servings 10

Calories 94 kcal

Ingredients

  

1x2x3x

• ▢ 5 large hard-boiled eggs
• ▢ 2 tablespoons buffalo wing sauce divided (We used Red Hot brand)
• ▢ 2 – 3 tablespoons mayonnaise
• ▢ 3 tablespoons blue cheese crumbles
• ▢ 1 teaspoon spicy mustard
• ▢ Salt and pepper to taste
• ▢ Chive for garnish

Instructions

 

• Slice each hard-boiled egg in half and remove the yolk.
• Place the egg yolks and a small food processor along with the mayonnaise, hot sauce and mustard. Blend until the filling is the consistency you like it, scraping down the sides as needed.
• Finely chop 2 tablespoons of the blue cheese, and stir it into the filling.
• Taste and adjust the salt and pepper.
• Scoop filling into each egg white half.
• Garnish each egg with a piece of blue cheese and a thin slice of chive.
• Lastly, lightly drizzle the eggs with the remaining buffalo wing sauce, if desired.

Notes

I find that the easiest way to sice the boiled eggs is to place them on a paper towel, so they don’t roll around. To make a clean cut, wipe your knife off between each slice.

Some people like the filling extra smooth, but we don’t mind a few chunks! Blend yours to the consistency you prefer.

Nutrition

Serving: 1gCalories: 94kcalCarbohydrates: 0.4gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 98mgSodium: 197mgPotassium: 39mgFiber: 0.02gSugar: 0.3gVitamin A: 151IUVitamin C: 0.002mgCalcium: 24mgIron: 0.3mg

I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.

Tried this recipe?Let us know how it was!