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Buffalo Deviled Eggs garnished with blue cheese and sliced green onion served on a deviled egg plate.

Buffalo Deviled Eggs

Arlene Mobley - Flour On My Face
Are you looking for a delicious and easy appetizer to share with your family and friends at your next holiday gathering? Buffalo deviled eggs are the perfect option! Not only are they tasty, but these spicy deviled eggs are easy to make. Garnish each egg with a bit of blue cheese crumbles if desired!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer
Cuisine American
Servings 24 Servings
Calories 57 kcal

Ingredients  

  • 12 large eggs
  • ¼ cup real mayonnaise not Miracle Whip (Hellman's or Duke)
  • 2 tablespoons Ranch dressing Use my homemade
  • ¼ cup Franks Red Hot Buffalo Wing Sauce
  • ¼ teaspoon salt
  • 1 teaspoon ground black pepper
  • Celery sticks optional
  • Blue cheese crumbles optional
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Instructions 

Recipe Prep

  • Hard-boil one dozen large eggs. Cool them in cold or ice water and peel.
  • Peel the eggs and rinse to remove any bits of egg shell. Cut each hard-boiled egg in half using a sharp straight edged knife. Put the egg yolks into the bowl of a food processor, blender or bowl. Set aside until needed.
  • Rinse each half piece of hardboiled egg with cold water to remove any yolk for a better presentation. Pat dry with a paper towel to completely dry the deviled egg shells.
  • Place each hard-boiled egg piece on a plate or in the indentation of a deviled egg tray or container. Set aside until the filling is ready.

Buffalo Deviled Egg Filling

  • Place the lid on the food processor and chop the egg yolks on low for about 2 minutes or until all the lumps are gone.
  • Once the yolks are smooth and creamy add the mayonnaise, ranch dressing, salt and pepper to the food processor. Recover and blend on high for 1 minute. Remove the lid and scrape the sides down with a silicone spatula. Recover and blend for one minute.
  • Add the buffalo sauce to the bowl of the food processor. Blend on high for 2 minutes. Open and scrape down the sides.
  • Cover and blend on high one minute or until the Buffalo sauce is completely combine with the other deviled egg filling ingredients. Once done open and carefully remove the blade.
  • Use a spoon or a plastic decorating bag fitted with a large star tip to fill each hardboiled egg halves.
  • Garnishing the deviled eggs is an optional step. Sprinkle the top of the egg filling with sliced green onion, and blue cheese crumbs.
  • Refrigerate the deviled eggs until ready to serve.
  • Serve with celery sticks, blue cheese crumbles and sliced green onion.
  • Makes 24 Buffalo Deviled Eggs.

Recipe Expert Tips

  • Do not over cook the hard-boiled eggs or the yolks will be dry and it will effect the filling. You may have to add more mayo or Buffalo sauce.
  • knife: use a straight edged knife to cut the hard-boiled eggs in half. A serrated knife will leave jagged edges on the eggs.
  • Chopping the yolks. To get the smoothest deviled egg filling you should use a food processor or blender. A fork will never break down all the lumps of hardboiled eggs enough to remove all the lumps.
  • You can also make the hard-boiled eggs in the Instant Pot. But if the eggs have the tiniest crack the outside of the egg will not be smooth.

Nutrition

Serving: 2Deviled EggsCalories: 57kcalCarbohydrates: 0.3gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 94mgSodium: 162mgPotassium: 37mgFiber: 0.02gSugar: 0.2gVitamin A: 137IUCalcium: 15mgIron: 0.5mg
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