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Katie's Cucina » Recipes » Appetizer

Buffalo Deviled Eggs

Published: Mar 11, 2016 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Buffalo Blue Cheese Deviled Eggs

If you love buffalo sauce you’ll love my Buffalo Deviled Eggs recipe made with fresh eggs, buffalo sauce, seasoning, and topped with bleu cheese and green onions.

Buffalo Blue Cheese Deviled Eggs

Today, marks the end to my unofficial deviled egg week. I’ve shared some really unique deviled eggs this week like my shrimp creole deviled eggs and my horseradish and bacon deviled eggs. Today, I’ve saved the best for last–or at least what my friends told me was the best; Buffalo Blue Cheese Deviled Eggs!

Directions

Buffalo Blue Cheese Deviled Eggs
  • Peel and halve the hard-boiled eggs lengthwise.
  • In a bowl, mash the yolks then stir in the mayonnaise, dijon mustard, buffalo sauce, 1 teaspoon parsley and 1 teaspoon green onions. Using a hand-mixer, blend for 30 seconds until creamy.
  • Place the buffalo blue cheese mixture in a ziploc bag. Cut the corner off of one end. Pipe the yolk mixture into each of the 12 egg whites. Arrange on a platter and sprinkle with the remaining fresh parsley and green onion and top with crumbled blue cheese. Serve immediately.

FAQs

Here are some of the frequently asked questions on how to make buffalo deviled eggs.

How many days in advance can you make deviled eggs?

You can make deviled eggs 2 days in advance.

What makes a deviled egg a deviled egg?

The egg yolk mixed with mayonnaise and Dijon mustard are the base to a deviled egg.

How do you store deviled eggs?

You can store leftover deviled eggs in an air tight container in the refrigerator for up to 3 days.

How do you make these spicier?

You can add a dash of cayenne pepper to the filling base to make the deviled eggs spicier.

Deviled Egg Recipes

Buffalo Blue Cheese Deviled Eggs

Still craving deviled eggs? Here are a few more of my favorite recipes.

  • Greek Yogurt Deviled Eggs
  • Horseradish & Bacon Deviled Eggs
  • Shrimp Creole Deviled Eggs

If you make this buffalo deviled eggs recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

a white plate with multiple deviled eggs and cilantro on the side

Buffalo Deviled Eggs

If you love buffalo sauce you'll love my Buffalo Deviled Eggs recipe made with fresh eggs, buffalo sauce, seasoning, and topped with bleu cheese and green onions.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 12
Calories: 75kcal
Author: Katie

Equipment

  • 1 Mixing Bowl
  • 1 Hand Mixer

Ingredients

  • 6 hard boiled eggs
  • 4 tablespoons mayonnaise
  • ½ teaspoon Dijon mustard
  • 1 tablespoon buffalo sauce
  • 1 tablespoon parsley minced and divided
  • 1 tablespoon green onion minced and divided
  • 1 tablespoon crumbled blue cheese

Instructions

  • Peel and halve the hard-boiled eggs lengthwise.
  • In a bowl, mash the yolks then stir in the mayonnaise, dijon mustard, buffalo sauce, 1 teaspoon parsley and 1 teaspoon green onions. Using a hand-mixer, blend for 30 seconds until creamy.
  • Place the buffalo blue cheese mixture in a ziploc bag. Cut the corner off of one end. Pipe the yolk mixture into each of the 12 egg whites. Arrange on a platter and sprinkle with the remaining fresh parsley and green onion and top with crumbled blue cheese. Serve immediately.

Notes

  • Storage – Refrigerate in a sealed container for up to 3 days.
  • Dairy Free – Omit the cheese to make these deviled eggs dairy free.

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 110mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Horseradish & Bacon Deviled Eggs
Corned Beef and Brussel Sprouts »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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