These easy Buffalo Deviled Eggs are a creative spin on an American classic. They only require a few ingredients to achieve a perfect balance of flavor and texture. Each bite features a bit of heat and Buffalo flavor from the creamy yolk filling along with the obligatory crisp celery and pungent blue cheese finish.

(This recipe was originally published in July 2016, but was updated with new photos and content in 2021).
These Buffalo deviled eggs are a really simple make-ahead appetizer for a party or a potluck, but are also wonderful for a breakfast or brunch spread because, you know, they're eggs.
The creamy yolk filling is heightened with hot sauce. The amount I've used here is enough to give it subtle heat while focusing on the vinegary Buffalo flavor. They're not particularly spicy, so if you want them to blow your socks off add more hot sauce to the filling. You may also drizzle more hot sauce over the tops as a garnish at the end.
And speaking of garnishes, thinly sliced celery adds a bit of crunch to these soft and creamy Buffalo deviled eggs, along with a burst of color which compliments the bright orange filling. Meanwhile, crumbled blue cheese is the ultimate finish to these eggs, and necessary in my opinion for anything Buffalo.
Ingredient notes
- Hot Sauce: My preferred hot sauce for this and all Buffalo recipes is Frank's Red Hot Original Sauce.
- Mayonnaise: The provided nutritional information in the recipe card uses full-fat Hellmann's mayonnaise. I prefer to use Light Hellmann's Mayonnaise for mine, which would reduce it to about 41 calories and about 3 g fat per egg half.
- Blue Cheese: You can definitely omit the blue cheese crumbles if you aren't a fan, however the flavor is quite mild as the amount used is minimal. Two blue cheese naysayers in my family who sampled these Buffalo deviled eggs absolutely loved them with no criticism whatsoever for the additional cheese crumbles.
How to make it
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then lower the heat to medium and cook for 7 minutes. Drain and run cold water over the eggs to cool them.
Carefully peel the eggs and halve them lengthwise. Gently remove the yolks and place them in the bowl of a small food processor and set the whites aside. Add mayonnaise, hot sauce, and salt to the egg yolks in the food processor bowl.
Process until smooth and creamy, scraping down the sides occasionally. Taste and adjust seasoning as needed. You can make it spicier with more hot sauce, if desired.
Transfer the yolk mixture to a disposable piping bag or large zip-top bag and snip the tip of the bag (or one of the corners if it's a zip-top bag).
Pipe the filling into each of the egg white hollows. Top each Buffalo deviled egg with thinly sliced celery and crumbled blue cheese as a garnish. You may also drizzle extra hot sauce on top of each egg for additional spice, if desired. Cover and refrigerate. Serve chilled.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
It's ok if your piping skills aren't great. There's no need to use a special piping tip for these Buffalo deviled eggs. A plain disposable piping bag with the tip cut off or a zip-top bag with a corner cut off will do just fine. Any imperfections can be covered up with the sliced celery and crumbled blue cheese garnishes.
If you make these and plan to transport them, beware they can be a bit slippery! I would recommend placing a slightly damp paper towel (a dry paper towel can slide around on its own too) in the bottom of your storage container before placing the eggs in it to keep them from sliding around too much. You could also use a store-bought deviled egg tray or make your own deviled egg carrier.
Other recipes you may like
- Buffalo Chicken Nachos
- Buffalo Chicken Stuffed Shells
- Baked Buffalo Chicken Mac and Cheese
- Buffalo Chicken Pasta Salad
- Buffalo Chicken Dumplings
- Easy Buffalo Chicken Dip
- Buffalo Chicken Quiche
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Buffalo Deviled Eggs
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise (light is fine)
- 2 tablespoons hot sauce (preferably Frank’s Red Hot), or more to taste
- Kosher salt
- ½ stalk celery, thinly sliced
- ½ ounce blue cheese, crumbled
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then lower the heat to medium and cook for 7 minutes. Drain and run cold water over the eggs to cool them.
- Carefully peel the eggs and halve them lengthwise. Gently remove the yolks and place them in the bowl of a small food processor. Set the whites aside on a plate.
- Add mayonnaise, hot sauce, and salt to the egg yolks in the food processor bowl, then process until smooth and creamy, scraping down the sides occasionally. Taste and adjust seasoning as needed. You can make it spicier with more hot sauce, if desired.
- Transfer the yolk mixture to a disposable piping bag or large zip-top bag and snip the tip of the bag (or one of the corners if it's a zip-top bag). Pipe the filling into each of the egg white hollows. Top with thinly sliced celery and crumbled blue cheese. You may also drizzle extra hot sauce on top of each egg for additional spice, if desired. Cover and refrigerate. Serve chilled.
Notes
- The provided nutritional information uses full-fat Hellmann's mayonnaise. I prefer to use Light Hellmann's Mayonnaise for mine, which would reduce it to about 41 calories and about 3 g fat per egg half.
- If you make these and plan to transport them, beware they can be a bit slippery! I would recommend placing a slightly damp paper towel (a dry paper towel can slide around on its own too) in the bottom of your storage container before placing the eggs in it to keep them from sliding around too much. You could also use a store-bought deviled egg tray or make your own deviled egg carrier.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
Brad says
Sign me up for Buffalo anything! Made these Christmas day instead of a big feast, we just snacked on delicious apps all day. These rolled in nice with the rest of the lineup, the batch that I made was gone within 10 minutes of being out on the table. My wife who doesnโt like deviled eggs and my son who doesnโt eat hardly anything both liked them!
Camille says
I generally don't love deviled eggs, but these were so delicious!