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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.
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 75kcal
Author Katie


  • 1 Mixing Bowl
  • 1 Hand Mixer


  • 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


  • 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.


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


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