Buffalo Blue Cheese Deviled Eggs are a fun twist on a classic appetizer that bring a little heat and tang to your party plate. These deviled eggs are creamy and zesty, filled with a blend of spicy buffalo sauce and sharp blue cheese that gives each bite a punch of flavor. The cool, smooth egg whites balance out the bold filling perfectly.
I love making these when friends come over because they always spark conversation. The combo of buffalo sauce and blue cheese is a favorite for many, and putting it inside a deviled egg makes for a delicious little snack that’s easy to pop in your mouth. I usually keep the blue cheese crumbles on the mild side, but you can go stronger if you’re feeling bold!
Serving these deviled eggs chilled with a sprinkle of chopped green onions or celery adds a nice fresh crunch that I really enjoy. They’re great for game days, casual get-togethers, or just whenever I want a tasty treat with a bit of a spicy kick. I always find myself reaching for just one more!
Key Ingredients & Substitutions
Eggs: Fresh, large eggs work best for firm whites and creamy yolks. If you need a larger batch, simply multiply the quantities keeping the ratio the same.
Mayonnaise: Provides creaminess and helps bind the filling. For a lighter option, you can use Greek yogurt, but it will change the texture slightly.
Buffalo Wing Sauce: This adds the spicy kick. Adjust the amount to your heat preference. If you don’t have buffalo sauce, try mixing hot sauce with a bit of melted butter for a similar flavor.
Blue Cheese: The main flavor star. Use crumbled blue cheese that you enjoy eating on its own. If blue cheese isn’t your favorite, feta can be a milder alternative, though the taste will be different.
Smoked Paprika & Green Onions: Both add a smoky and fresh touch. You can swap the green onions for chives if you prefer a milder onion flavor.
How Do You Get Perfectly Cooked Eggs for Deviled Eggs?
Cooking eggs just right is the key to easy peeling and creamy filling.
- Place eggs in cold water, then heat to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the pan, and let eggs sit for exactly 12 minutes—this ensures they cook through but avoid the green ring around yolks.
- Transfer eggs to ice water immediately to stop cooking and make peeling easier.
- Peeling gently under running water helps remove shells without tearing whites.
Use this method to avoid rubbery whites and crumbly yolks, making your deviled eggs smooth and delicious!
Equipment You’ll Need
- Medium saucepan – I recommend it because it holds the eggs securely and distributes heat evenly for perfect boiling.
- Slotted spoon – makes transferring hot eggs to ice water easy and safe.
- Mixing bowl – a good-sized bowl for mashing the yolks and mixing the filling.
- Fork or potato masher – helps mash the yolks smoothly for a creamy filling.
- Piping bag or small spoon – for neatly filling the egg whites with the yolk mixture.
- Small knife – useful for slicing the eggs in half carefully.
Flavor Variations & Add-Ins
- Switch the blue cheese for feta or gorgonzola for different tangs and textures—feta is milder, gorgonzola richer.
- Try adding chopped cooked bacon or jalapeños to the filling for extra flavor and spice.
- Use sriracha or hot sauce instead of buffalo wing sauce for a different spicy kick.
- Mix in chopped celery or carrots for a crunchy texture and fresh taste.
Buffalo Blue Cheese Deviled Eggs
Ingredients You’ll Need:
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 to 2 tablespoons buffalo wing sauce (adjust to taste)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons crumbled blue cheese (plus extra for garnish)
For Garnish:
- 1/4 teaspoon smoked paprika
- 2 green onions, thinly sliced
Time Needed
Plan for about 25 minutes total: 15 minutes to cook and cool the eggs, 5-10 minutes for prep and mixing, and at least 15 minutes chilling time before serving to let the flavors come together beautifully.
Step-by-Step Instructions:
1. Cook the Eggs:
Place your eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it’s boiling, turn off the heat, cover the pan, and let the eggs sit for 12 minutes. This will cook them perfectly without overdoing it.
2. Cool and Peel the Eggs:
Drain the hot water, then transfer the eggs to a bowl filled with ice water. Let them cool completely for 5 to 10 minutes. Once cool, gently peel the eggs and slice each one in half lengthwise.
3. Prepare the Filling:
Remove the yolks and place them in a medium bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, buffalo wing sauce (start with 1 tablespoon and add more if you like it spicier), Dijon mustard, salt, and pepper. Mix everything until smooth and creamy. Finally, fold in 2 tablespoons of crumbled blue cheese.
4. Assemble the Deviled Eggs:
Spoon or pipe the yolk mixture evenly back into the halved egg whites. Sprinkle the tops with smoked paprika for a smoky touch. Then, add extra crumbled blue cheese and thin slices of green onion for a fresh, tasty garnish.
5. Chill and Serve:
Place your deviled eggs in the refrigerator for at least 15 minutes before serving. This helps the flavors blend and makes them extra delicious!
Enjoy your tasty, spicy, and creamy Buffalo Blue Cheese Deviled Eggs!
Can I Make Buffalo Blue Cheese Deviled Eggs Ahead of Time?
Yes! Prepare the deviled eggs up to a day in advance. Store them covered in the refrigerator and add garnishes like green onions just before serving to keep them fresh.
What Can I Use Instead of Buffalo Wing Sauce?
If you don’t have buffalo wing sauce, mix hot sauce with melted butter to mimic the flavor. Alternatively, sriracha or your favorite spicy sauce works well too.
How Should I Store Leftovers?
Keep any leftover deviled eggs in an airtight container in the fridge for up to 2 days. Consume them quickly for the best texture and flavor.
Can I Substitute Blue Cheese?
Absolutely! If you’re not a fan of blue cheese, try using feta for a milder tang or leave it out altogether for a simpler deviled egg flavor.
