Buffalo Blue Deviled Eggs
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.
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.
Notes
Yield: 24 deviled egg halves (about 8–12 servings depending on appetite). For a milder version, reduce the buffalo sauce and blue cheese; for extra heat, add a pinch of cayenne or use a hotter buffalo sauce. Store in an airtight container in the refrigerator for up to 2 days. For best results, keep whites and filling separate and fill shortly before serving. Do not freeze, as the texture of the egg whites will suffer.
Nutrition
Calories: 90kcal
Love this recipe?Follow us at @thenandnowspace for more