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.


All of our deviled egg recipes begin with perfect hard boiled 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
Buffalo Deviled Eggs | Umami Girl 780

Buffalo Deviled Eggs

This fun take on deviled eggs could not be easier to put together. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.

Prep Time 20 minutes
Total Time 20 minutes
Serves 24


  • 1 dozen peeled perfect hard-boiled eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium shallot, minced
  • 2 ounces blue cheese such as Maytag or Gorgonzola Dolce
  • Frank's Red Hot
  • Celery leaves snipped from inner stalks


  1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
  2. Mash yolks well with a fork.
  3. Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot. 
  4. 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.
  5. 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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Nutrition Information

Serving Size:

1 piece

Amount Per Serving:

Calories:: 72 Total Fat:: 5.8g Carbohydrates:: 0.4g Fiber:: 0g Protein:: 3.2g