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Buffalo deviled eggs incorporate the satisfying flavors of one American classic into another. Don’t miss them.
Why we love this recipe
Buffalo deviled eggs take our five-star classic deviled egg recipe to a whole new level. Blue cheese, Frank’s Red Hot and a tender celery leaf dress these already perfect two-bite wonders just as you’d dress buffalo wings. They’re:
- Crowd-pleasing
- Make-ahead friendly
- Super-flavorful
- Vegetarian, low-carb, keto-friendly, and gluten-free
- A truly easy addition to your next buffet
Find all of our gourmet deviled egg recipes here. They all work well individually (and fully dressed by the chef) or as part of an epic deviled egg bar.
I first published this recipe here in 2019. I’ve since updated the post for clarity, but the recipe remains the same.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You’ll start with a batch of perfect hard-boiled eggs. This reliable method yields eggs that are cooked just the right amount and easy to peel. The recipe card below includes full cooking instructions.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Use a small shallot and mince it as finely as you can.
- I like to use gorgonzola dolce or Maytag for the blue cheese, but you can use your favorite.
- For this recipe, you’ll go mining for the super-tender center leaves of celery.
- Here and everywhere, Frank’s Red Hot original is the way to go for Buffalo flavor.
How to make it
Here’s an overview of what you’ll do to make Buffalo deviled eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll cook, cool, and peel the eggs. Slice them in half lengthwise, and gently remove the yolks.
- In a large mixing bowl, mash the yolks with a fork.
- Add the mayo, mustard, salt, and pepper and mix well until creamy. Stir in the shallot.
- Pipe or spoon the filling into the whites. Garnish each piece with a generous amount of blue cheese and Frank’s and a celery leaf.
Expert tips and FAQs
You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed.
You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute.
Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven’t been left out on a buffet for a long time.
More favorite Buffalo recipes
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Buffalo Deviled Eggs
Equipment
Ingredients
- 12 large eggs
- ½ cup (112 grams) mayonnaise
- 2 teaspoons (10 grams) dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot, finely minced
- 2 ounces (60 grams) blue cheese such as Maytag or Gorgonzola dolce
- Frank’s Red Hot
- 24 small celery leaves snipped from inner ribs
Instructions
- Fill a large pot halfway with water and bring to a boil. See note 1 below.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
- Slice each egg in half lengthwise.
- Carefully remove yolks and place into a large mixing bowl. Mash well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending until yolk mixture is creamy.
- Stir in shallot.
- Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
- Garnish each egg with a piece of blue cheese, a generous amount of Frank's Red Hot, and a celery leaf.
Notes
- If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Mince the shallot as finely as you can.
- I like to use gorgonzola dolce or Maytag for the blue cheese, but you can use your favorite.
- Here and everywhere, Frank's Red Hot original is the way to go for Buffalo flavor.
- Make-ahead options: You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just hold off on garnishing until right before serving.
- Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
