Buffalo Deviled Eggs
Buffalo deviled eggs incorporate the satisfying flavors of one American classic into another. Blue cheese, Frank's Red Hot and a tender celery leaf dress these already perfect deviled eggs just as you'd dress buffalo wings. This deviled egg idea works equally well on a buffet whether you bring it to the table ready to eat or add the toppings to a deviled egg bar where guests can top their own eggs.
Deviled egg recipe basics
Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.
Buffalo deviled egg protips
Once you've gotten acquainted with classic deviled eggs, here's all you need to know to make buffalo deviled eggs:
- Choose a blue cheese you really love. We prefer creamy, relatively mild-flavored blue cheese for these deviled eggs. Maytag and Gorgonzola Dolce are both great options.
- Add Frank's to taste, and consider leaving the bottle out on the buffet so guests can customize their own bites
- The leaves from the innermost celery ribs are tender and plentiful, so we like to use those to garnish our buffalo deviled eggs
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Mash yolks well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork 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, and serve.
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