This is just about the only time of year where you can talk about deviled eggs without having to be embarrassed. I’ve always loved deviled eggs and looked forward to family gatherings because I knew they would always be there. Leave the table unguarded, and I’m likely to eat all of them before you even get a chance.
I got to take exactly three photos of these before my reflecting board fell flat on top of all my Buffalo Deviled Eggs, flattening my already rough swirls and staining my white reflecting board with buffalo sauce. I didn’t get to take any more photos, but you can bet all those deviled eggs still got eaten.
These Buffalo Deviled Eggs have a nice punch of heat along side some deep flavor from the blue cheese. They’re basically irresistible. I promise they’ll make Easter a little more exciting.
There’s nothing tricky here. We’re just adding a few extra ingredients to your standard deviled eggs to give them a new flavor. I promise I won’t judge you if your eggs aren’t beautifully peeled. I don’t know if there’s something different about brown eggs compared to white eggs, but I have the worst time peeling hard boiled brown eggs. A few cracks and divots won’t change the flavor. Also, I only boiled four eggs because there are only two of us, but this recipe can easily be scaled up to serve more.
Make your friends and family some Buffalo Deviled Eggs this Easter. It’s gonna be awesome.
Buffalo Deviled Eggs
- 4 eggs
- 1 tablespoon mayo
- 1 tablespoon sour cream
- 1 teaspoon buffalo sauce or more to taste
- 1 tablespoon crumbled blue cheese
- 1/2 teaspoon dried parsley
- Pinch of celery salt
- Add your eggs to a pan and cover with cold water. Boil until hard boiled. I give it about 10 minutes once the water starts boiling. Everybody has their favorite method. Use that.
- Peel your eggs as carefully as possible. Slice your eggs in half and pop the yolk out into a mixing bowl. Set the whites on a plate for filling later.
- To the yolks, add the remaining ingredients and mash with a fork or mix with an electric mixer until relatively smooth. The blue cheese will prevent it from being totally smooth.
- You can either spoon the yolk mixture back into the cavities of your egg whites or use a piping bag. For me, the blue cheese blocked the piping tip, so maybe even just snip the end of the piping bag (if it’s a disposable one, obviously) quite wide to keep things flowing.
- If you want a bit of an extra kick, lightly sprinkle the eggs with cayenne pepper.
- Keep in the fridge until ready to serve.
Recipe slightly adapted from Epicurious.