These buffalo blue cheese deviled eggs will become one of your new favorite appetizers! It combines the delicious flavor of buffalo wings with the luscious, creamy texture of a classic deviled egg recipe, giving this traditional dish that next-level taste.
The egg yolks are mixed with blue cheese and Frank’s Red Hot buffalo wing sauce to create the flavor of chicken wings dipped in blue cheese dressing. Yum!
Just like any deviled eggs recipe, you’ll have your buffalo deviled eggs ready in a flash. Just hard boil your eggs, put ’em in a bowl of ice water, cut your egg halves, scoop out the egg yolks, and mix ’em with all that special buffalo flavor. Then pipe that tasty filling into your egg whites, and you’re good to go!
What’s In Buffalo Blue Cheese Deviled Eggs
- Eggs: make sure you get large eggs so you have enough room for the filling.
- Blue cheese crumbles: these add the perfect tangy, creamy flavor to your deviled eggs.
- Mayonnaise: a staple for deviled eggs, mayo adds richness and creaminess to the filling.
- Mustard: another classic ingredient, mustard adds a tangy, savory element to the dish.
- Frank’s buffalo sauce: Frank’s is the king of buffalo sauce. So naturally, it’s the star ingredient in this recipe.
- Honey: honey delivers just the right amount of sweetness to balance out the heat from the buffalo sauce.
- Green onions: minced green onions give the filling some texture and a fresh, oniony kick.
Variations and Substitutions
Of course, there are always ways to make this recipe your own delicious masterpiece by mixing it up a bit. For starters, you could swap the blue cheese crumbles with blue cheese dressing if you’d prefer a smoother filling.
Other tasty substitutions include using ranch dressing instead of mayo and sriracha sauce instead of buffalo sauce. For a lower fat option, you could use Greek yogurt in place of mayo. And if you’re not a fan of blue cheese, try using feta or goat cheese instead.
You can also add toppings to your deviled eggs for some extra flavor and crunch. Some popular toppings include diced celery, crumbled bacon, and chopped parsley. Get creative and have fun with it!
Top Tips for Buffalo Blue Cheese Deviled Eggs
Save time by hard boiling the eggs the day before serving. Just keep them in the fridge until you’re ready to make the deviled eggs.
Use room temperature ingredients. This will make it easier to mix everything together smoothly and evenly.
Are your eggshells not peeling easily? Try running the egg under cold running water as you peel the egg. This helps to separate the eggshell from the egg white.
Storage + Freezer Directions
These buffalo blue cheese deviled eggs are best served the day of. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
We do not recommend freezing this recipe, as it’ll tarnish the texture and taste of the eggs.
What to Serve with Buffalo Blue Cheese Deviled Eggs
What goes well with a delicious appetizer, you ask? More delicious appetizers! Whether you’re serving these deviled eggs up for game day, a BBQ, or just for a fun snack, you really can’t go wrong with having a full spread.
For some sweetness to counteract the savory, our Air Fryer Baked Brie, Blueberry Goat Cheese Appetizer, and Chocolate and Cheese Board would be fantastic.
To amp up the savory factor, you’ve got to try these Air Fryer Cheese Curds, 7 Layer Taco Dip, or Easy Elote Corn!
Buffalo Blue Cheese Deviled Eggs
Ingredients
- 12 large eggs
- ½ cup blue cheese crumbles divided
- ¼ cup mayonnaise
- 2 teaspoons mustard
- 2 tablespoons Franks buffalo sauce
- 1 teaspoon honey
- 3 tablespoons green onions minced
Instructions
- First, fill a medium bowl halfway with ice cubes and cover the ice cubes with water. Set aside.
- Fill a medium saucepan with water and bring the water to a boil over high heat.
- Gently add the eggs to the boiling water and let boil for 12 minutes.
- When the eggs are done cooking, drain water from the saucepan and place the eggs in the ice bath for at least 5 minutes.
- Carefully peel the shell from each egg. If the shell isn’t peeling easily, try running the egg underwater while peeling the egg.
- Cut the eggs in half, carefully remove the yolks from the middle of the eggs, and place the yolks in a mixing bowl.
- Add ⅓ cup of blue cheese, mayonnaise, mustard, franks, honey, and green onions to the bowl with yolks. Using a fork, mash all of the ingredients together to combine.
- Then, carefully spoon the yolk mixture into a ziplock bag and carefully move the yolk mixture to the bottom of one corner of the bag.
- Snip the corner of the bag and remove all of the air from the bag by twisting the top of the bag so that the yolk mixture will squeeze easily out of the cut corner.
- Place the hard-boiled egg white on a plate and carefully fill each egg half with the yolk mixture.
- Top with the remaining blue cheese and drizzle more hot sauce.
Tips & Notes
Greek yogurt can be used in place of mayonnaise.
