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These Buffalo Deviled Eggs are a spicy twist on a classic snack. With a bit of creamy blue cheese mixed in, they're deeply savoury and practically irresistible. They're perfect for your Spring celebrations.
Deviled eggs are already an irresistible party snack, but if you’re craving something with a little more heat, these Buffalo Deviled Eggs are about to be your new favorite. Creamy, tangy, and just the right amount of spicy, this easy appetizer brings all the bold flavors of buffalo sauce into one perfect bite. Whether you’re serving them at a game-day gathering, a Spring picnic, or just indulging in some comfort food, they’re guaranteed to disappear fast.
What makes Buffalo Deviled Eggs so awesome?
- Spicy & Tangy – Buffalo sauce gives these deviled eggs a fiery kick that’s balanced with creamy mayo and egg yolk.
- Quick & Easy – This recipe comes together in just a few simple steps, making it perfect for last-minute appetizers. You can also boil the eggs ahead of time for additional ease.
- Protein-Packed – Eggs are a great source of protein, making this a satisfying snack that won’t leave you feeling guilty.
- Perfect for Any Occasion – Whether it’s a holiday, party, or casual snack, these deviled eggs fit right in.
Magical Properties of Celery
A secret ingredient in this recipe is celery salt, so you can definitely call on the energy of this crunchy veg when making this recipe. Tied to the elements of air and water and the planet Mercury, these leafy green stalks can help you communicate your emotions and intuition. It helps bring mental clarity and enhances your psychic abilities. You can also use tall, strong celery is spells for lust. (Source: The Kitchen Witch's Guide to Healing & Self-Care by Maggie Haseman)
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make these eggs. The full details are in the recipe card below.
- Eggs - Fresh eggs are harder to peel but are likely to be more tender. Use what's hanging around in your fridge.
- Mayonnaise - Use your favorite variety
- Sour cream - Plain Greek Yogurt could also work
- Buffalo sauce - or your favorite hot sauce
- Blue cheese - If you can get a creamy variety, it will blend better and you'll be able to pipe your filling if you want. Chunky blue cheese will clog the piping tip, so if you go for that option, you might want to spoon the filling back into the egg whites.
- Dried parsley
- Celery salt
- Cayenne - for garnish
The only special equipment you might want is a piping bag and a Wilton 1M piping tip.
Tips for making Buffalo Deviled Eggs
Use Fresh Eggs – While slightly older eggs are easier to peel, fresh eggs yield the best flavor and texture.
Boil Eggs Ahead of Time – Save yourself some time on the day of serving by boiling your eggs a day or two ahead and stashing them in the frige until you're ready to prepare them.
Adjust the Heat – Love it extra spicy? Add more buffalo sauce or a dash of cayenne. Prefer it milder? Use less sauce and more mayo to balance the heat.
Get Creative with Toppings – A sprinkle of blue cheese crumbles, fresh chives, or even crispy bacon can take these to the next level.
These bold, spicy deviled eggs pair beautifully with crisp, fresh veggies like celery and carrot sticks. They're perfect for an Ostara spread.
If you somehow manage not to eat them all at once, Buffalo Deviled Eggs can be stored in an airtight container in the fridge for up to two days. They’re best enjoyed fresh, but if you need to make them ahead, keep the filling and egg whites separate and assemble just before serving.
Buffalo Deviled Eggs are proof that classic recipes can always get a little more awesome. Try them for your next gathering and watch how quickly they disappear!
Looking for more awesome deviled egg recipes? Try these Secret Ingredient Deviled Eggs or some Jalapeno Deviled Eggs.
PrintBuffalo Deviled Eggs
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 eggs
- 1 tablespoon mayo
- 1 tablespoon sour cream
- 1 teaspoon buffalo sauce or more to taste
- 1 tablespoon creamy blue cheese
- ½ teaspoon dried parsley
- ⅛ teaspoon of celery salt
- Cayenne pepper, for garnish, optional
Instructions
- 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. You can submerge your eggs in an ice bath or run cold water over them to help stop the cooking, especially if you're boiling your eggs ahead of time.
- 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 (minus the cayenne) and mash with a fork or mix with an electric mixer until relatively smooth. The blue cheese will prevent it from being totally smooth, but if you've used a creamy variety, you should get pretty close.
- You can either spoon the yolk mixture back into the cavities of your egg whites or use a piping bag.
- 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.
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