Buffalo Blue Cheese Deviled Eggs

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Buffalo Blue Cheese Deviled EggsPregnancy/Easter lovechild cravings cannot be stopped!!! —> The fetus made me do it.

First I made this Buffalo Bacon Blue Cheese Guacamole and DIED of bliss. Then a few weeks later, I made this amazeballs Buffalo Chicken & Blue Cheese Fettuccine Alfredo and passed out.

Then Easter rolled around and these little devils made their way into my mind and would not stop taunting me.

Pregnancy + me = wicked buffalo, bacon and/or blue cheese cravings.

It doesn’t make sense to me at all, but it sure beats craving sugary candy {which is what I was craving the first time around}.

Sugar cravings = girl baby

Savory cravings = boy baby

According to my body.

Buffalo Blue Cheese Deviled EggsAnyways, since the majority of you will have a plethora of hard boiled eggs all up in your fridge over the course on the next week, I can only assume deviled eggs will be made.

I would highly recommend these because they are spicy. And creamy. And tangy. And delightful.

And if you’re pregnant, odds are you’ll feel completely satisfied after having one. Or 17. Just looking out for all you ladies turning food into babies.

You’re welcome.

Buffalo Blue Cheese Deviled Eggs

These take no time at all to whip up and last a few days in the fridge…not that they’ll last that long 🙂

Enjoy your holiday!

And, because I love ya, here are some other Easter recipes you might want to try this year:

Ham & Cheese Melt Deviled Eggs

Coconut Banana Cream Tarts–>one of my favorites!!

Orange Almond Easter Cupcakes

Hashbrown & Egg Nests

Tye Dyed Oreo Cheesecakes–>fun and kid-friendly

Cookie Dough Filled Rice Krispie Eggs

Baby Chick Cupcakes

Egg Salad

Happy Easter, friends! 🙂

Buffalo Blue Cheese Deviled Eggs

A new and spicy spin on the classic.
servings 10
Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 5 hard boiled eggs
  • 1 scallion finely chopped
  • 3 tablespoons finely chopped dill pickle
  • 1/4 cup mayonnaise
  • salt & pepper to taste
  • 2 teaspoons hot sauce + more for garnish
  • 2 tablespoons blue cheese crumbles
  • parsley for garnish

Instructions

  • Slice each egg down the center lengthwise and remove cooked yolks to a bowl. Mash cooked yolks with chopped scallion, pickle, mayonnaise, salt, pepper and hot sauce. Spoon filling back into whites and top with blue cheese, more hot sauce and parsley. Refrigerate until ready to serve.

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 146mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: deviled eggs
Polaroid photo of granola bars

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21 Responses
  1. Michelle Pelletier

    When I was preggers with my boy I would eat an entire package of chewy chips ahoy. Mmmmm. With my girl I wanted butter and ham. Muhahaha. Apparently my preg body is bringing out my inner fat chick. But I always, always have bleu cheese on hand so this recipe makes me giddy!!! Thank you!!!!!!

  2. kate

    ahhh! i MUST make these! i’m pregnant with my first, and can’t get enough buffalo (though it gives me heartburn!! so sad!) OR hardboiled eggs – either deviled, or in egg salad, or just plain. thank you for speaking my language!!

  3. Tieghan

    You would fit in so well at my house! I will put buffalo sauce on just about anything and blue cheese is ALWAYS on top!

  4. dessertfortwo

    I think ‘the fetus made me do it’ would be a great blog! Hah! I’ve been curiously dipping into this whole buffalo trend. It’s clearly an east coast thing because it’s hard to find buffalo sauce in the south. I’m on the hunt officially!

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