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.
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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
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- 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.
You can make deviled eggs 2 days in advance.
The egg yolk mixed with mayonnaise and Dijon mustard are the base to a deviled egg.
You can store leftover deviled eggs in an air tight container in the refrigerator for up to 3 days.
You can add a dash of cayenne pepper to the filling base to make the deviled eggs spicier.
Deviled Egg Recipes
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Still craving deviled eggs? Here are a few more of my favorite recipes.
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!
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Buffalo Deviled Eggs
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
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