Buffalo Deviled Eggs
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!
Servings: 12
Cost: $10
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
The eggs are best made the day you are serving. If you want to make ahead of time, I recommend that you cook the eggs up to 2 days in advance, and make the deviled eggs the day you are serving. Refrigerate leftover eggs within 2 hours of serving.
Salt and pepper are optional. Taste before adding, as the wing sauce and any toppings will add plenty of flavor. You add more sauce for extra heat or drizzle Buffalo sauce over the eggs when serving.
Nutrition
Calories: 102kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 177mg | Potassium: 34mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 147IU | Calcium: 14mg | Iron: 0.3mg
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