Buffalo Blue Deviled Eggs Recipe
These Buffalo Blue Deviled Eggs are creamy, tangy, a little spicy, and absolutely perfect for parties, game day, or any time you want something more exciting than plain hard boiled eggs. This Buffalo Blue Deviled Eggs Recipe takes your classic deviled eggs and turns them into a bold, crowd-pleasing appetizer you’ll be asked to bring again and again.
Buffalo Blue Deviled Eggs Recipe: What Makes It Special?
If you love buffalo wings and blue cheese, this Buffalo Blue Deviled Eggs Recipe is going to feel like your new party trick. Think of your favorite spicy deviled eggs, then imagine that same creamy filling kissed with buffalo sauce, crumbled blue cheese, and just enough crunch on top to keep each bite interesting.
I started making these for football Sundays when my kids were in high school and the house was full of hungry teenagers. Wings were gone in five minutes, so I needed another “buffalo” style snack that was cheaper, a little lighter, and easy to prep ahead. These buffalo blue cheese eggs checked all the boxes—and honestly, they disappear just as fast as the wings.
They’re also a little lighter than many party appetizer eggs. I use a mix of mayonnaise and Greek yogurt for the filling, so you still get that classic deviled egg creaminess, but with extra protein and a bit less heaviness. Hard boiled eggs bring in about 6 grams of protein each, which means this hard boiled eggs appetizer actually helps keep people full while they snack.
You can serve these buffalo deviled eggs at:
- Game day watch parties
- Holiday gatherings
- Summer cookouts
- Office potlucks
- Or just a Friday night board game session
They’re bold, fun, and familiar—exactly what you want from a party appetizer eggs recipe that feels a little “extra” without being a lot of work.
Why You’ll Love This Recipe
- Big buffalo flavor in a small bite – All the taste of buffalo wings and blue cheese deviled eggs, without the mess of bones and sauce everywhere.
- Great make-ahead appetizer – You can cook and fill the eggs hours in advance; they chill nicely and taste even better as the flavors meld.
- Perfect for game day snack eggs – These are portable, finger-friendly, and vanish fast on any football or basketball night.
- Easy, familiar ingredients – Just pantry staples plus buffalo sauce and blue cheese—nothing fancy or hard to find.
- Balanced creamy texture – A mix of mayo and Greek yogurt keeps the filling rich but not heavy.
- Customizable heat level – Make them mild for cautious guests or fiery for spice lovers with a simple bump in the buffalo sauce.
- Naturally gluten-free – Ideal for mixed groups where some guests avoid gluten but still want real flavor.
- Budget-friendly party food – Eggs, a bit of cheese, and sauce feed a crowd without blowing your grocery budget.
Ingredients
For the best Buffalo Blue Deviled Eggs, use fresh, large eggs and a buffalo sauce you genuinely enjoy. The flavor really comes through.
For the eggs:
- 12 large eggs
- Cold water (for boiling)
- 1 teaspoon salt (for the cooking water; helps prevent cracking)
For the buffalo blue filling:
- 1/3 cup mayonnaise (Duke’s or Hellmann’s work well)
- 1/4 cup plain Greek yogurt (use whole milk Greek yogurt for extra creaminess)
- 3–4 tablespoons buffalo wing sauce (like Frank’s RedHot; start with 3 for mild, 4+ for spicier deviled eggs)
- 1/3 cup crumbled blue cheese, plus extra for garnish
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar (or white vinegar)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4–1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
For garnish (optional but highly recommended):
- Extra buffalo sauce, for drizzling
- Extra blue cheese crumbles
- 1–2 tablespoons finely chopped celery
- 1–2 tablespoons thinly sliced green onions or chives
- Smoked paprika or regular paprika for color
Ingredient Tips:
- Eggs: Older eggs (about a week old) peel more easily than super fresh ones—handy if you’re planning ahead.
- Buffalo sauce: Use a buffalo wing sauce rather than plain hot sauce if you want that tangy, buttery flavor that tastes like classic wings.
- Blue cheese: Choose a crumbly, medium-strength blue (like Gorgonzola or a domestic blue). Very strong, funky cheeses can overwhelm the eggs.
- Greek yogurt: Whole milk gives the creamiest texture. Low-fat works too but feels a bit less rich.
- Celery and green onion: These add crunch and freshness to the buffalo sauce eggs, so don’t skip them if you like contrast in each bite.
Directions
-
Hard boil the eggs
Place the eggs in a single layer in a large pot. Cover with cold water by about 1 inch and add the teaspoon of salt. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes. This “carryover” method helps prevent that gray ring around the yolks. -
Shock and cool
While the eggs sit, prepare a large bowl of ice water. When the time is up, transfer the eggs carefully to the ice bath and let them cool for at least 10 minutes. This sudden chill stops the cooking and makes peeling a whole lot easier. -
Peel the eggs
Gently tap each egg on the counter to crack the shell all over, then roll it under your palm. Start peeling at the wider end where there’s often an air pocket. If the shell sticks, peel under a thin stream of cool running water. Set the peeled eggs on a paper towel to dry. -
Halve and remove the yolks
Slice each egg in half lengthwise with a sharp knife, wiping the blade as needed. Pop the yolks into a medium mixing bowl and arrange the egg whites, cut side up, on a platter or deviled egg tray. If you have any torn whites, don’t worry—use those for “taste testing” later. -
Mash the yolks
Use a fork to mash the yolks until they look like fine crumbs with no big pieces left. The smoother the yolks, the creamier the buffalo blue cheese filling will be. -
Make the buffalo blue filling
To the mashed yolks, add the mayonnaise, Greek yogurt, buffalo wing sauce, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Stir until smooth and creamy. Then gently fold in the 1/3 cup of blue cheese crumbles so there are still little bits in each bite. Taste and adjust salt, pepper, or buffalo sauce as needed. -
Check the texture
If the filling seems too thick or dry, add a teaspoon of Greek yogurt or a splash of buffalo sauce and stir again. If it’s too loose, add a little extra mashed yolk (if you set any aside) or a small spoonful of mayo. You want a thick, pipeable filling that holds its shape. -
Fill the egg whites
Spoon the filling into a piping bag fitted with a star tip, or use a zip-top bag and snip off one corner. Pipe or spoon the filling generously into each egg white half. If you have extra filling, go back and “top off” each egg. -
Garnish and chill
Sprinkle the filled eggs with extra blue cheese crumbles, chopped celery, and sliced green onions or chives. Lightly dust with paprika and drizzle with a tiny bit more buffalo sauce if you’d like them extra spicy and bright. Cover the platter and chill for at least 30 minutes so the flavors settle together. -
Serve and enjoy
Serve your buffalo deviled eggs cold or slightly cool from the fridge. If they’ve been sitting out, give the plate a quick refresh with a few extra green onions on top right before serving.
Servings & Timing
- Yield: 24 deviled egg halves (about 8–12 servings, depending on how hungry your crowd is)
- Prep Time: 20 minutes (peeling and mixing)
- Cook Time: 12 minutes for the eggs
- Chill Time: 30 minutes (recommended for best flavor)
- Total Time: About 1 hour, with most of that very hands-off
For a big game day spread, I usually double this Buffalo Blue Deviled Eggs Recipe. They go faster than the chips.
Variations: Try a Fun Twist
- Ranch Buffalo Deviled Eggs: Swap the Greek yogurt for ranch dressing and skip the vinegar for a creamier, mellow buffalo ranch version.
- Extra Spicy Deviled Eggs: Add a pinch of cayenne or use a hotter buffalo sauce if your friends like serious heat.
- Bacon Buffalo Blue Eggs: Stir in 2–3 tablespoons of crisp crumbled bacon to the filling for a smoky, savory twist.
- Buffalo “Lighter” Eggs: Use more Greek yogurt and less mayo, and go a little lighter on the blue cheese for a higher-protein, slightly leaner appetizer.
- Buffalo Blue Loaded Bites: Top each egg with a tiny celery leaf, more blue cheese, and a mini piece of bacon, like a mini loaded baked potato—but buffalo style.
- No-Blue Cheese Version: Replace the blue cheese with shredded sharp cheddar if you have blue cheese skeptics in your crowd.
Storage & Reheating (Well…Chilling)
Deviled eggs aren’t something we really “reheat,” but they do store very well.
- Fridge storage: Keep your buffalo blue deviled eggs in an airtight container in the refrigerator for up to 2 days. If you can, store the egg whites and filling separately and fill them the morning you’ll serve.
- Make-ahead option: Hard boil and peel the eggs up to 3 days ahead. Mix the filling 1–2 days ahead and store in a piping bag or small airtight container. Fill and garnish close to serving time for the freshest look.
- Freezer: Freeze is not recommended for deviled eggs—the whites turn rubbery and the texture gets grainy.
If they’ve been out at room temperature for more than 2 hours (or 1 hour on a very hot day), it’s safest to discard any leftovers. Food safety isn’t as fun as buffalo sauce, but it matters.
Notes From My Kitchen
- Peeling frustration? If peeling eggs makes you want to cry a little, you’re not alone. You can try steaming the eggs instead of boiling—they often peel more easily. Just steam for about 12–13 minutes, then straight into an ice bath.
- Balancing the blue cheese: If someone in your house “kind of” likes blue cheese but not too much, start with a little less. You can always sprinkle more on top of just half the tray. That way, you’ve got mild blue cheese deviled eggs on one side and bold buffalo blue cheese eggs on the other.
- Buffalo sauce thickness: Some sauces are thinner than others. If yours is very runny, add it slowly so you don’t thin out the filling too much.
- Serving trick: Deviled eggs can slide around on a flat platter. I like to lay a few big lettuce leaves down first; they keep the eggs in place and look pretty.
- Carrying to a party: Use a deviled egg carrier if you have one, or line a container with paper towels and nestle the eggs in gently. Keep them chilled with ice packs if you’re traveling.
You know what? Making these a few times is the best way to learn exactly how spicy and how “blue cheesy” your friends and family like them. My crew likes them bold, but I always set out a milder tray too.
FAQs
Can I make these Buffalo Blue Deviled Eggs the night before?
Yes, absolutely. You can fully assemble them the night before, cover tightly, and keep them in the fridge. Just wait to drizzle extra buffalo sauce on top until right before serving so the color stays bright.
How spicy are these buffalo deviled eggs?
Made with 3 tablespoons of buffalo sauce, they’re usually medium in heat—noticeable but not overwhelming. Use 2 tablespoons for mild and 4 or more for a spicier version.
What can I use instead of blue cheese?
If blue cheese isn’t your thing, try crumbled feta or shredded sharp cheddar. You’ll still get delicious spicy deviled eggs, just with a different cheese profile.
How long can deviled eggs sit out at a party?
For food safety, try to keep them out no longer than 2 hours. If it’s very warm, stick closer to 1 hour, then return them to the fridge.
Why is my filling grainy or lumpy?
Usually this happens when the yolks weren’t mashed enough or the blue cheese pieces were very large. Mash the yolks thoroughly and crumble the cheese finely, stirring until mostly smooth.
Can I use store-bought hard boiled eggs?
Yes, you can use pre-cooked, peeled eggs from the store for a shortcut. Just know they can be a bit firmer and sometimes smaller, so you may get fewer generous halves.
Can I make these without mayonnaise?
You can replace the mayo with more Greek yogurt, though the flavor and texture will change a bit. Add a tiny drizzle of olive oil for richness if needed.
Are these Buffalo Blue Deviled Eggs gluten-free?
Most buffalo sauces and all the other ingredients here are naturally gluten-free, but always double-check your buffalo sauce label to be sure.
Conclusion: A Bold Little Bite You’ll Make Again and Again
These Buffalo Blue Deviled Eggs bring everything you love about buffalo wings—heat, tang, blue cheese goodness—into a tidy, protein-packed appetizer that feels right at home on any snack table. They’re easy, impressive, and flexible enough to fit almost any crowd’s taste.
Give this Buffalo Blue Deviled Eggs Recipe a try for your next game day or family get-together, then come back and tell me how fast they disappeared. And if you love spicy appetizers, take a peek at my other game day snack eggs and small-bite recipes on the blog—there’s always something new sizzling in my kitchen.
Buffalo Blue Deviled Eggs
Ingredients
- 12 large eggs
- cold water enough to cover eggs by about 1 inch
- 1 teaspoon salt for the cooking water; helps prevent cracking
- 1/3 cup mayonnaise such as Duke’s or Hellmann’s
- 1/4 cup plain Greek yogurt whole milk Greek yogurt for extra creaminess
- 3-4 tablespoons buffalo wing sauce like Frank’s RedHot; use 3 for mild, 4+ for spicier eggs
- 1/3 cup blue cheese crumbled, plus extra for garnish
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon kosher salt to taste
- 1/4 teaspoon black pepper to taste
- extra buffalo sauce for drizzling, optional
- extra blue cheese crumbles for garnish, optional
- 1-2 tablespoons celery finely chopped, for garnish
- 1-2 tablespoons green onions or chives thinly sliced, for garnish
- smoked paprika or regular paprika for color, optional
Instructions
- Place the eggs in a single layer in a large pot. Cover with cold water by about 1 inch and add the teaspoon of salt. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes.12 large eggs, cold water, 1 teaspoon salt
- Prepare a large bowl of ice water. When the eggs are done, transfer them carefully to the ice bath and let them cool for at least 10 minutes to stop the cooking and make peeling easier.
- Gently tap each egg on the counter to crack the shell all over, then roll it under your palm. Peel starting at the wider end where there is often an air pocket, using cool running water if needed. Pat the peeled eggs dry.
- Slice each egg in half lengthwise with a sharp knife, wiping the blade as needed. Carefully pop the yolks into a medium mixing bowl and arrange the egg whites, cut side up, on a platter or deviled egg tray.12 large eggs
- Use a fork to mash the yolks until they are very fine crumbs with no large pieces remaining for a smooth filling.
- To the mashed yolks, add the mayonnaise, Greek yogurt, buffalo wing sauce, Dijon mustard, apple cider vinegar, garlic powder, onion powder, kosher salt, and black pepper. Stir until smooth and creamy, then gently fold in the blue cheese crumbles so there are still small bits in each bite. Taste and adjust seasoning or buffalo sauce as desired.1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, 3-4 tablespoons buffalo wing sauce, 1/3 cup blue cheese, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4-1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- If the filling seems too thick or dry, add a teaspoon of Greek yogurt or a small splash of buffalo sauce and stir again. If it is too loose, add a little extra mashed yolk if available or a small spoonful of mayonnaise. The filling should be thick and pipeable.
- Spoon the filling into a piping bag fitted with a star tip, or into a zip-top bag and snip off one corner. Pipe or spoon the filling generously into each egg white half. If you have extra filling, go back and add more to each egg.
- Top the filled eggs with extra blue cheese crumbles, chopped celery, and sliced green onions or chives. Lightly dust with smoked or regular paprika and drizzle with a little extra buffalo sauce if desired. Cover and chill for at least 30 minutes so the flavors meld.1/3 cup blue cheese, extra buffalo sauce, extra blue cheese crumbles, 1-2 tablespoons celery, 1-2 tablespoons green onions or chives, smoked paprika or regular paprika
- Serve the Buffalo Blue Deviled Eggs cold or slightly cool from the refrigerator. Refresh the platter with a few extra green onions or celery on top just before serving if needed.
