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This easy Buffalo Deviled Eggs recipe is a delicious way to spice up a favorite appetizer. Perfect for game day, parties, Easter and Thanksgiving or a quick snack anytime!
If you want to kick up your usual Easter appetizers, you have to try this easy recipe for Buffalo deviled eggs. Just add a little Buffalo wing sauce to the filling, top with ranch or blue cheese, and you’ve got a delicious appetizer everyone will love.
These spicy deviled eggs are also perfect for game days, holidays and potlucks. You can even make them for a quick snack anytime. Try my classic deviled eggs or this bacon ranch version or guacamole deviled eggs or basil parmesan eggs next!
Ingredient Notes
Here’s a quick overview of what you need for this deviled egg recipe. Full amounts are in the printable recipe card below.
- Hard boiled eggs — I always, and I mean ALWAYS make hard boiled eggs in the pressure cooker. They turn out perfectly done every time are super easy to peel. You can boil eggs on the stove or use your favorite method here.
- Mayonnaise — your favorite brand
- Buffalo sauce — I love Frank’s wing sauce, but any hot sauce or wing sauce will do.
- Salt and black pepper — just a pinch or, to taste. Keep in mind that you may not need extra seasoning with the wing sauce and any garnishes you may use.
- Paprika — for garnish. You can sub cayenne pepper for extra heat.
How to Make Buffalo Deviled Eggs
First, peel the cooled eggs. Then, slice each egg in halve, and drop the egg yolks into a bowl. Mash with a fork, then stir in the mayo, sauce and spices. Use a piping bag or a zip top bag to pipe the filling into the egg whites. Refrigerate until you are ready to serve.
Serving Suggestions
Get creative with the toppings to add extra flavor. I like to top some eggs with crumbled blue cheese or gorgonzola crumbles and drizzle a little ranch dressing on top of others. This is a great way to please the picky eaters! I love adding chopped chives or green onions for an extra pop of color and flavor. And, don’t forget the carrot sticks and celery sticks on the side!
Storage
Store deviled eggs in an airtight container or in the serving tray covered with plastic wrap in your refrigerator. They stay fresh for 3-4 days, but are really best enjoyed the day you make them. You can always boil the eggs a day or 2 ahead of time and prepare the eggs before serving.
Recipe Tips
Taste the filling before serving. You can always add a little more Buffalo sauce if needed. Or, drizzle some extra sauce over the eggs before serving.
Refrigerate eggs within 2 hours of serving for safety.
Buffalo Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ½ cup mayonnaise
- ¼ teaspoon sea salt optional
- ¼ teaspoon black pepper optional
- ⅛ teaspoon sweet paprika for garnish
- 1 tablespoon Buffalo sauce
Instructions
- Peel eggs, and slice in half vertically
- Scoop out the egg yolks, place in a mixing bowl, and set the egg whites aside
- Mash the yolks with a fork
- Stir in the mayo, Buffalo sauce, salt and pepper, and mix until well combined
- Fill the egg whites with the yolk mixture using a piping bag or small spoon
- Top each egg with a sprinkle of paprika. Add fresh chives or green onions, bleu cheese or ranch dressing, if desired
- Refrigerate in airtight container or covered with plastic wrap until ready to serve
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a neat flavor for deviled eggs. Every one loved them. Bringing these to the next office party for sure!