This recipe for buffalo deviled eggs has a spicy, tangy buffalo filling and blue cheese topping. It’s great for serving at Easter, spring and summer cookouts, on game night or just to share with family and friends!
So I am a deviled egg fiend. I love them, everywhere, all the time. If you ever lose me at a party, rest assured you’ll always be able to find me at the deviled egg table. I’ve played around with the deviled egg recipe before, and today’s recipe builds on that base with the added spiciness of hot sauce and a blue cheese crumble.
Now deviled eggs, even buffalo deviled eggs, are really simple to make. This recipe calls for hard boiled eggs. I’ll leave it to you to decide your best method. But my favorite is with my Instant Pot. It’s fast, easy, and the peels just slip off.
I’m serious. In the past, I hated boiling eggs. Peeling took forever and was frustrating, and by the time I was done I didn’t even want the eggs anymore. This is not true for me now.
If you’re on any message boards or in any Instant Pot groups, I’m sure you’ve heard 4-4-4, 5-5-5, or 6-6-6 methods. If not, it’s simple to understand. I use the 5-5-5 method, which is 5 minutes on high pressure (with 1 c. water in the pot and the eggs on the trivet), 5 minutes Quick Release, and 5 minutes in an ice bath. The 4-4-4 and 6-6-6 just denote the times (4 minutes HP, 4 minutes QR and so on).
If you don’t have an Instant Pot, I’ve heard many people have success steaming instead of boiling.
The only other slight annoyance with this recipe is having eggs whose yolks are off center. It weakens the walls of the egg white and increases the chance of your filling spilling out.
How to center an egg yolk
I’ve heard it said you can twirl and swirl the eggs while they’re boiling or on the counter before boiling.
Honestly, that sounds like a pain. Thankfully, there’s an easy way to ensure centered egg yolks every time. Just turn your eggs on their sides. Easy peasy. Either turn the entire carton on its side in the fridge, or reposition them individually to lay horizontally. You can do this the day before or even just 2 hours before, if you’re short on time.
Everything else is pretty simple. This recipe makes 18 buffalo deviled eggs, but it’s easy to scale for larger parties.
I hope you like it!
until next time. x
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- 9 hard boiled eggs
- 3 Tbsp mayonnaise
- 2 Tbsp hot sauce
- 1 tsp dijon mustard
- 1/4 cup crumbled blue cheese
- paprika, for garnish
- Italian parsley, chopped, for garnish
- red food color (optional)
- Slice the hard boiled eggs in half and remove the egg yolks to a bowl.
- Mash all of the egg yolks into a soft, chunky powder, then add the mayonnaise, hot sauce and mustard.
- Stir until fully combined and it resembles a smooth paste.
- (optional) Add red food color, if desired, until achieving your desired shade.
- Arrange the egg whites on your serving dish and pipe or spoon the filling into each.
- Top each with some crumbled blue cheese (a little goes on a long way here), a sprinkling of paprika and a pinch of chopped Italian parsley.
The egg filling comes out to a yellow/orange color. Add red food color if you’d like it to be darker like in the photos.
Cheap icing bags can be found at most craft stores, or you can use a fold over plastic bag. Just snip off a corner and pipe.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Keywords: buffalo deviled eggs, deviled eggs, spicy deviled eggs, easter recipe, appetizer, party food