Buffalo Deviled Eggs
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Take your appetizer game to the next level with this bold and flavorful recipe for Buffalo Deviled Eggs! They’ve got all the creamy goodness of classic deviled eggs, kicked up with a spicy buffalo twist and topped with a sprinkle of blue cheese. Perfect for game day, parties, and easy to make, these eggs are always a hit!
Why you’ll love this recipe
When these buffalo deviled eggs are on the table at a party, they’re always the first thing to go! My friends and family love them, I love them, and here’s why I know you’ll love them.
- They’re delicious! Let’s start with the most important thing, the taste. They’re creamy, with a perfect balance of cool mayonnaise and spicy buffalo sauce. The blue cheese crumbles on top just add to the tasty layers of flavor and textures.
- They’re easy to make. I’m going to show you my secret for making easy-to-peel hard boiled eggs, then all you have to do is whip up the creamy filling with the egg yolks, mayonnaise, buffalo sauce, salt and pepper. Pipe this mixture in the eggs and this tasty app is ready to go!
Ingredients
Here I explain the best ingredients for this buffalo deviled eggs recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Hard boiled eggs – follow this guide for how to hard boil eggs perfectly every time. You want eggs that peel perfectly so they have a smooth white exterior for the deviled eggs. The yolks should be a creamy yellow, so that they whip deliciously in with the mayonnaise and buffalo sauce. My secret? Adding baking soda to the boiling water just before adding the eggs.
- Mayonnaise
- Buffalo sauce – I buy Frank’s Red Hot buffalo wing sauce by the gallon on Amazon, so I’d definitely say it’s my favorite. But feel free to use any brand of buffalo sauce that you like.
- Salt and pepper
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Hard boil the eggs. Hard boil 6 eggs in boiling water with 1 teaspoon baking soda for 11 minutes. Transfer to an ice water bath for 15 minutes. Remove the shells and gently slice the eggs in half. Squeeze the egg whites slightly to remove the egg yolks.
- Mash the yolks. Place the egg yolks in a medium bowl. Mash the yolks of the eggs into a small crumble. This is easy to do with the back of a fork.
- Add the other ingredients. Add mayonnaise, buffalo sauce, salt and pepper to the bowl with the yolks. Stir until the mixture is smooth and creamy.
- Fill the egg whites. Either spoon the egg yolk mixture into the egg whites, or transfer the filling to a piping bag and pipe the filling into the egg whites.
- Finish and chill. Add a sprinkling of smoked paprika, crumbled blue cheese and diced green onions to garnish, if you’d like. Transfer the eggs to the refrigerator to chill for at least 15-20 minutes before serving. Serve the eggs cold.
If you want the filling to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
Make ahead and storage
Prepared buffalo deviled eggs can be made ahead and stored in an airtight container in the refrigerator up to 24 hours in advance.
I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
More recipes with buffalo sauce
If you love buffalo sauce as much as I do, then you’ll love these four popular recipes! And be sure to check out this page with over 70 recipes with buffalo sauce.
Buffalo Deviled Eggs
Ingredients
- 1 teaspoon baking soda
- 6 large eggs
- ¼ cup mayonnaise
- 2 tablespoons buffalo sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional toppings
- smoked paprika
- blue cheese crumbles
- diced green onions
Instructions
- Add 6-8 inches of water to a large pot, then place it on the stove over high heat and bring the water to a boil. Once the water has come to a rapid boil, add the baking soda.
- Gently lower the eggs into the boiling water. Cover the pot, turn the heat on the stove down to medium and cook the eggs for 11 minutes.
- Remove the pot from the heat, use a slotted spoon to remove each of the eggs from the pot and immediately place them in a large bowl of ice water for 15 minutes.
- Remove the eggs from the ice bath, tap them against a hard surface on the top and bottom, then on one side of the egg to crack the shell. Gently peel the shell from the hard boiled eggs.
- Gently slice each of the hard boiled eggs in half lengthwise with a sharp knife.
- Remove the yolks from the hard boiled eggs and place them in a medium bowl. Mash the yolks of the eggs into a small crumble using the back of a fork.
- Add the mayonnaise, buffalo sauce, salt and pepper to the bowl of egg yolks. Stir all of the ingredients together.
- Spoon or pipe the filling into the egg whites.
- Garnish with smoked paprika, blue cheese, or diced green onions, if you’d like.
- Transfer the eggs to the refrigerator to chill for 15-20 minutes before serving.
Notes
- The nutrition information provided does not include the optional toppings.
- This recipe is naturally gluten free and keto. Each deviled egg contains less than half a carb.
Nutrition Facts
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