Buffalo Deviled Eggs

A plate of deviled eggs garnished with chopped herbs, crumbled cheese, and a drizzle of red sauce.

Buffalo Bleu Cheese Deviled Eggs bring creamy yolks together with buffalo sauce and tangy bleu cheese for a bold twist on the classic. Spicy, rich, and totally craveable, these little bites go fast.

Course Appetizer

Cuisine American

Keyword Buffalo Deviled Eggs

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 80kcal

Author Katie Cooksey

Ingredients

5 large eggs
1 scallion finely chopped
3 tablespoons dill pickles finely chopped
1/4 cup mayonnaise
salt to taste
black pepper to taste
2 teaspoons hot sauce + more for garnish
2 tablespoons blue cheese crumbles
parsley fresh, chopped, for garnish

US Customary - Metric

Instructions

to hard boil eggs-

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
Once boiling, cover and boil gently for 5 minutes.
Turn off heat and let sit, covered, for 5 minutes.
Transfer to an ice bath for 5 minutes, then peel*.

to make the deviled eggs-

Slice each egg down the center lengthwise and with a small spoon, remove cooked yolks. Place into a small bowl.
Mash cooked yolks with chopped scallion, pickle, mayonnaise, salt, black pepper, and hot sauce. Mix well.
Spoon or pipe filling back into whites and top with bleu cheese, a couple dashes of hot sauce, and fresh parsley.
Refrigerate until ready to serve.

Notes

“Break” the Air Pocket- Ok, here’s my secret tip for peeling and it works every time! There is an air pocket that holds onto the membrane of the shell, usually at the wider end of the egg. When you’re ready to peel your eggs, simply tap the wider end of the egg onto the countertop and it will release. You can actually HEAR it happen. This makes it super easy to peel!

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep them chilled and covered. You can make the filling a day ahead, then assemble before serving. Freezing is not recommended since the egg whites don’t hold up well.

Nutrition