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Buffalo Blue Deviled Eggs Recipe
This Buffalo Blue Deviled Eggs Recipe takes classic deviled eggs and gives them a spicy, tangy, game-day-ready twist with buffalo sauce and crumbled blue cheese—easy, no-bake, and absolutely party-approved.
What Makes These Buffalo Blue Deviled Eggs So Special?
Deviled eggs have been on my family table since the 1970s, but you know what? I don’t remember a single football game, graduation party, or church potluck where they didn’t disappear first. This Buffalo Blue Deviled Eggs Recipe is my fun, slightly feisty update on that old-school favorite.
We’re taking creamy yolks, mixing in hot buffalo sauce, tangy blue cheese, and a little crunch from celery and green onion. The result? Spicy deviled eggs that taste like your favorite buffalo wings and blue cheese dip—only in a tidy, two-bite hard boiled eggs appetizer.
I love serving these buffalo blue deviled eggs for game day, holiday parties, summer cookouts, and even as a high-protein snack in the fridge. They’re naturally low-carb and gluten-free, and you don’t need an oven. Just a pot, a bowl, and maybe a steady hand with the piping bag… or a spoon if we’re being honest.
Fun little data point from my blogging dashboard: searches for “buffalo deviled eggs,” “blue cheese deviled eggs,” and “party appetizer eggs” spike hard around Super Bowl weekend, Easter, and Thanksgiving. So if you landed here from Google, you’re right on schedule.
And once you try these? There’s a good chance they’ll be the thing people start requesting from you “every single time, please.”
Why You’ll Love This Buffalo Blue Deviled Eggs Recipe
- No oven needed – perfect for hot days or crowded holiday kitchens.
- Ready in about 30 minutes once your eggs are boiled.
- Crowd-pleaser flavor – buffalo sauce + blue cheese + creamy yolks = gone in minutes.
- Naturally low-carb, keto-friendly, and gluten-free.
- Easy to adjust the heat level, from mild to very spicy deviled eggs.
- Great make-ahead party appetizer eggs that actually taste better after chilling.
- Simple, real ingredients you probably already have on hand.
- Looks fancy on a platter, but it’s basically a stir-and-fill recipe.
- Works for everything: game day snack eggs, potlucks, brunch, or snack boxes.
Ingredients for Buffalo Blue Deviled Eggs
Here’s what you’ll need to make these buffalo sauce eggs. I’ll add a few notes and swaps, because I know some of you like things milder, lighter, or just use what’s already in the fridge.
Eggs
- 12 large eggs – hard boiled and cooled (this gives you 24 deviled egg halves)
Creamy Filling
- 1/3 cup mayonnaise
- Use a good-quality mayo for the best flavor. Duke’s, Hellmann’s, or your favorite avocado oil mayo all work.
- 2 tablespoons sour cream or plain Greek yogurt
- Sour cream gives a richer flavor; Greek yogurt makes them a little lighter and adds protein.
- 2–3 tablespoons buffalo sauce, to taste
- Frank’s RedHot Buffalo, Sweet Baby Ray’s Buffalo, or your favorite brand. Start with 2 tablespoons if you’re spice-sensitive.
- 1 teaspoon Dijon mustard
- Adds a subtle tang that balances the richness. Yellow mustard works in a pinch.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- Go light on the salt at first, because blue cheese is salty on its own.
Blue Cheese & Crunch
- 1/4 cup crumbled blue cheese, plus extra for garnish
- Any blue cheese you enjoy: Gorgonzola, Roquefort, or a simple supermarket blue.
- 2 tablespoons very finely chopped celery
- Gives that classic buffalo wing + celery combo and a bit of crunch in the filling.
- 2 tablespoons finely sliced green onions or chives
- Save a little for garnish if you like a pretty pop of green on top.
Garnish (Optional but Highly Recommended)
- Extra buffalo sauce, for drizzling
- Extra blue cheese crumbles
- A few celery leaves or chopped chives
- A pinch of paprika or smoked paprika, for color
How to Make Buffalo Blue Deviled Eggs
Let me walk you through this step-by-step. Once you do it once, you’ll be able to make these almost from muscle memory.
1. Hard Boil and Cool the Eggs
- Place the eggs in a single layer in a large saucepan and cover with cold water by about an inch.
- Set over medium-high heat and bring just to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.
- When time’s up, transfer eggs to an ice bath (a large bowl of ice water) and let them cool for at least 10 minutes. This helps prevent that gray ring around the yolk and makes peeling easier.
Tip: Older eggs peel more easily than super fresh ones. If your eggs are straight from the farm or the store, you may notice a little more stubborn shell.
2. Peel and Slice
- Gently tap each egg on the counter to crack the shell, then peel under cool running water.
- Pat eggs dry with a paper towel, then slice each one in half lengthwise.
- Carefully pop the yolks into a mixing bowl, and place the egg white halves on a platter or deviled egg tray.
3. Mash the Yolks
- With a fork, mash the yolks until they’re fine and crumbly—no big chunks.
- Add the mayonnaise, sour cream or Greek yogurt, Dijon, garlic powder, onion powder, and 2 tablespoons of buffalo sauce.
- Stir until the mixture is smooth and creamy. If it looks too stiff, add a teaspoon more buffalo sauce or a tiny splash of water or milk.
4. Add Blue Cheese and Veggies
- Gently fold in the blue cheese crumbles, chopped celery, and green onions.
- Taste and season with salt and pepper.
- If you like more heat, stir in the remaining tablespoon of buffalo sauce—or keep it for drizzling on top.
Tip: Don’t over-mash the blue cheese. A few little pockets of cheese in each bite are lovely.
5. Fill the Egg Whites
- You can spoon the filling into each egg white, or use a piping bag fitted with a star tip for a fancier look.
- Fill each egg white half generously. If you have extra filling, go back and top off the ones that look a little shy.
6. Garnish and Chill
- Drizzle a tiny bit of buffalo sauce over each deviled egg.
- Sprinkle with extra blue cheese crumbles, green onions or chives, and a touch of paprika if using.
- Chill in the fridge for at least 30 minutes before serving; this helps the flavors settle and the filling firm up slightly.
Serving idea: Arrange these buffalo blue cheese eggs on a platter with celery sticks and carrot sticks around the edge. It looks fun, and people can snack on the veggies too.
Servings & Timing
- Yield: 24 deviled egg halves (about 8–12 servings, depending on how hungry your crowd is)
- Prep Time: 15 minutes (excluding boiling the eggs)
- Cook Time: 10–12 minutes for boiling the eggs
- Chill Time: 30 minutes
- Total Time: About 1 hour, including cooling and chilling
If you boil the eggs ahead, hands-on time feels very light—more assembly than cooking.
Tasty Variations You Can Try
Because once you make these once, you’ll probably want to play with them a little.
- Extra Spicy Buffalo Deviled Eggs: Use a hotter buffalo sauce, add a pinch of cayenne, or stir in a few drops of your favorite hot sauce.
- Mild & Kid-Friendly: Use a mild buffalo sauce and replace half the buffalo with ranch dressing. Keep the drizzle off and let adults add more spice at the table.
- Bacon Buffalo Blue Deviled Eggs: Stir in 2–3 tablespoons of crispy crumbled bacon—or sprinkle it on top so it stays crunchy.
- Ranch Buffalo Version: Replace the sour cream or yogurt with ranch dressing and cut the buffalo sauce to 1–2 tablespoons. Great for ranch lovers.
- No-Mayo Deviled Eggs: Use all Greek yogurt and a bit of olive oil instead of mayo; the texture is slightly different but still creamy.
- Buffalo Everything Bagel Eggs: Sprinkle the tops with everything bagel seasoning right before serving for extra crunch and flavor.
Storage & Make-Ahead Tips
Deviled eggs are one of those things that can be made ahead, but there are a few little tricks.
-
Fridge Storage (Best):
- Store the finished deviled eggs in a single layer in an airtight container in the refrigerator.
- They’re best eaten within 2 days for the freshest flavor and texture.
-
Make-Ahead Strategy:
- Boil and peel the eggs up to 3 days ahead, and keep them whole in an airtight container.
- Mix the filling up to 1 day ahead, store it in a zip-top bag or piping bag, and fill the whites the day you’re serving.
- Garnish right before serving so the buffalo drizzle and herbs stay bright and pretty.
-
Freezing:
- I don’t recommend freezing deviled eggs. The whites get rubbery and the filling can separate.
No reheating needed—these spicy deviled eggs are meant to be served chilled or at cool room temperature.
Notes from My Kitchen (What I Learned Testing This Recipe)
- Egg size matters: Large eggs are the standard here. Extra-large can throw off the balance of filling. If you use them, you may want to increase the mayo and buffalo sauce slightly.
- Don’t go overboard with buffalo: It’s tempting to keep adding buffalo sauce, but too much can make the filling runny and hard to pipe. Use extra as a drizzle instead.
- Texture is key: If your filling feels grainy, mash the yolks a bit more before adding the creamy ingredients. Smooth yolks equal smooth, velvety filling.
- Use a deviled egg tray if you can: Those little grooves keep the eggs from sliding around, especially in the car on the way to a party.
- Balancing flavors: If the blue cheese feels too strong for you, cut it back and add a smidge more sour cream or yogurt. If you love blue, go ahead and add another tablespoon.
I tested versions of these with ranch, with more celery, with no green onions—you name it. This one is the sweet spot between bold, spicy flavor and “I can eat three of these without needing a glass of milk.”
FAQs About Buffalo Blue Deviled Eggs
1. Can I make this Buffalo Blue Deviled Eggs Recipe without blue cheese?
Yes. The eggs won’t have that classic buffalo-and-blue combo, but you can sub in feta or cheddar, or skip the cheese and add a tablespoon of ranch dressing for flavor.
2. How spicy are these buffalo deviled eggs?
With 2 tablespoons of mild buffalo sauce, they’re more tangy than fiery. Add extra buffalo or a little hot sauce if you like serious heat.
3. How long can deviled eggs sit out at a party?
Keep them out for no more than 2 hours at normal room temperature. If it’s hot out, I like to nest the serving tray over a larger tray of ice.
4. Can I use pre-boiled eggs from the store?
You can. Pre-boiled, peeled eggs in the refrigerated section save time, though they’re sometimes a bit smaller and firmer. The recipe still works, you may just have a little extra filling.
5. What’s the best way to transport deviled eggs?
A deviled egg carrier is worth the space if you make these often. Otherwise, lay them snugly in a shallow dish, cover gently with plastic wrap, and keep the garnish separate until you arrive.
6. Can I double this recipe for a big crowd?
Yes, this recipe doubles very easily—just use 24 eggs and double everything else. Make the filling in a large bowl so you have room to mix.
7. My filling is too runny—what can I do?
Stir in an extra mashed hard-boiled yolk if you have one, or a spoonful of cream cheese or more blue cheese. Then chill the filling for 15 minutes before piping.
8. My egg whites tore while peeling—are they ruined?
Not at all. Use the best-looking ones for your platter and tuck the “less pretty” ones at the back or use them for snacking. A generous swirl of filling hides a lot.
Conclusion: A Spicy Little Twist on a Classic
These Buffalo Blue Deviled Eggs bring that beloved deviled egg comfort together with bold buffalo wing flavor—creamy, tangy, a little spicy, and so easy to make ahead for any gathering. They work just as well on a football Sunday snack board as they do on an Easter buffet.
Give this Buffalo Blue Deviled Eggs Recipe a try, and let me know how your crowd likes them—leave a comment, share your own twists, or tell me if you went mild or full-on spicy. And if you’re still hungry for more appetizer eggs recipes, peek around the blog for my classic deviled eggs and other game day snack eggs that keep folks coming back for “just one more.”
Buffalo Blue Deviled Eggs
Ingredients
- 12 large eggs hard boiled and cooled
- 1/3 cup mayonnaise
- 2-3 tablespoons buffalo sauce start with 2 tablespoons and add more to taste
- 2 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard yellow mustard can be used in a pinch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and black pepper to taste; go light on salt because blue cheese is salty
- 1/4 cup blue cheese crumbled, plus extra for garnish
- 2 tablespoons celery very finely chopped
- 2 tablespoons green onions or chives finely sliced, plus extra for garnish
- additional buffalo sauce for drizzling on top, optional
- extra blue cheese crumbles for garnish, optional
- celery leaves or extra chopped chives for garnish, optional
- paprika or smoked paprika a pinch for color, optional
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Set over medium-high heat and bring just to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.12 large eggs
- Transfer the cooked eggs to an ice bath (a large bowl of ice water) and let them cool for at least 10 minutes to stop the cooking and make peeling easier.12 large eggs
- Gently tap each egg on the counter to crack the shell, then peel under cool running water. Pat the eggs dry, then slice each one in half lengthwise. Carefully pop the yolks into a mixing bowl and arrange the egg white halves on a platter or deviled egg tray.12 large eggs
- Using a fork, mash the yolks until they are fine and crumbly with no large chunks.12 large eggs
- Add the mayonnaise, sour cream or Greek yogurt, Dijon mustard, garlic powder, onion powder, and 2 tablespoons of buffalo sauce to the mashed yolks. Stir until the mixture is smooth and creamy. If it seems too thick, add a little more buffalo sauce or a tiny splash of water or milk.1/3 cup mayonnaise, 2-3 tablespoons buffalo sauce, 2 tablespoons sour cream or plain Greek yogurt, 1 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Gently fold in the crumbled blue cheese, finely chopped celery, and green onions or chives. Taste and season with salt and black pepper. If you prefer more heat, stir in up to 1 more tablespoon of buffalo sauce.2-3 tablespoons buffalo sauce, salt and black pepper, 1/4 cup blue cheese, 2 tablespoons celery, 2 tablespoons green onions or chives
- Spoon or pipe the buffalo blue filling into each egg white half, dividing it evenly. If any eggs look under-filled, go back and add more filling to them.12 large eggs
- Drizzle a small amount of additional buffalo sauce over each deviled egg. Top with extra blue cheese crumbles, celery leaves or more chives, and a light sprinkle of paprika or smoked paprika if using.additional buffalo sauce, extra blue cheese crumbles, celery leaves or extra chopped chives, paprika or smoked paprika
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving so the filling can firm up slightly and the flavors meld. Serve chilled or at cool room temperature.
