Buffalo Blue Deviled Eggs
Buffalo Blue Deviled Eggs take classic deviled eggs and give them a spicy, tangy twist with buffalo sauce, crumbled blue cheese, and crunchy celery—perfect for game day, holidays, potlucks, or a high-protein snack.
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.
Notes
Yield: 24 deviled egg halves (about 8–12 servings, depending on appetite). Boil and peel eggs up to 3 days ahead and store whole in an airtight container. You can mix the filling up to 1 day ahead and refrigerate it in a piping or zip-top bag, then fill and garnish the whites the day you serve. Store finished deviled eggs in a single layer in an airtight container in the fridge and enjoy within 2 days. Do not freeze, as the texture of the whites and filling will suffer.
Nutrition
Calories: 90kcal
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