Buffalo Deviled Eggs – spicy buffalo deviled eggs topped with blue cheese. Perfect for a party!
We’re talking about two of my favorite things today: deviled eggs and all things buffalo!
These Buffalo Deviled Eggs are the perfect amount of spicy with diced celery mixed in and blue cheese on top to cool the heat down a little bit. They’re a great way to get the buffalo flavor without messy wings.
I also have a ton of other appetizer recipes if you’re looking for the perfect party snack!
- Eggs – you need to hard boil them. My favorite (and the easiest!) way to hard boil eggs is with an electric egg cooker.
- Celery – you are going to use the celery itself and the leafy parts on top!
- Buffalo sauce – I like Frank’s Red Hot for this recipe but use your favorite buffalo sauce.
- Blue cheese
How To Make Buffalo Deviled Eggs
- Cook eggs. Put eggs in a large pot and cover with water (up to about an inch above the eggs).Bring to a rolling boil; turn off heat and cover the pot. Let sit for 10 minutes. Remove eggs to a bowl filled with ice water. Peel once cooled.
- Prepare eggs. Cut eggs in half, transferring yolks to a mixing bowl.
- Make filling. Add mayo, diced celery, and buffalo sauce; mash the egg yolks and mix everything together. Taste and add salt if necessary.
- Fill egg whites. Spoon the mixture into the egg whites.
- Garnish and serve. Sprinkle with blue cheese and celery leaves before serving.
How Long Are Deviled Eggs Good?
Deviled eggs are good for up to 2 days as long as they are stored properly. Keep them in the fridge and make sure you cover them well.
However, if you leave them at room temperature for more than 2 hours (like at a party), any leftovers probably need to be thrown out.
Can You Make Deviled Eggs Ahead?
Yes! You can make these ahead of time and keep them in an airtight container in the refrigerator. They are technically good for 2 days when refrigerated but I wouldn’t prep them more than the night before you intend to serve them just so they are nice and fresh.
Hard boiled eggs by themselves are good for up to a week so if you need to do that step a couple days in advance, you should be fine.
More Recipes with Buffalo Sauce
- Buffalo Chicken Pizza
- Buffalo Chicken Dip
- Buffalo Chicken Tacos
- Baked Buffalo Chicken Nuggets
- Buffalo Wing Burgers with Blue Cheese Slaw
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- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped celery
- 1 tablespoon buffalo sauce
- salt, to taste
- blue cheese, for garnish
- celery leaves, chopped, for garnish
- Put eggs in a large pot and cover with water (up to about an inch above the eggs).
- Bring to a rolling boil; turn off heat and cover the pot.
- Let sit for 10 minutes.
- Remove eggs to a bowl filled with ice water. Peel once cooled.
- Cut eggs in half, transferring yolks to a mixing bowl.
- Add mayo, diced celery, and buffalo sauce; mash the egg yolks and mix everything together. Taste and add salt if necessary.
- Spoon the mixture into the egg whites.
- Sprinkle with blue cheese and celery leaves before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 161mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 4g