Buffalo Blue Cheese Deviled Eggs Recipe

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Misty Published: February 24, 2021 Modified: June 1, 2021

How To Make Buffalo Blue Cheese Deviled Eggs

Perfect as an appetizer or side dish, everyone will love these deviled eggs! It offers a tasty and spicy twist brought by the buffalo sauce and blue cheese.

Preparation: 20 minutes
Total: 20 minutes



  • 12hard-boiled eggs
  • 1tspdijon mustard
  • 1tbspbuffalo sauce,such as Frank’s red hot sauce
  • ¼cupmayonnaise
  • 2tbspblue cheese,crumbled
  • 2tbspcelery,finely diced
  • celery leaf,tiny cuts, or extra celery dice, for garnish, optional


  1. Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl. 

  2. Mash together the yolks, Dijon mustard, buffalo sauce, mayonnaise, blue cheese, and celery with a fork.

  3. Place a generous scoop of the filling into the hollowed-out white, or place the mixture into a piping bag lined with a wide star tip and pipe the filling.

  4. Garnish with the celery leaves, and serve. Enjoy!

Recipe Notes

  • For reliably easy-to-peel eggs, steam or cook the eggs in the pressure cooker. This can be done 1 day or so ahead of time, and then peel them when ready to make this recipe. 
  • Any leftovers can be mashed up with a little extra mayo and mustard and can be used for egg salad sandwiches the next day. (This assumes there will be leftovers, which there probably won’t be.)
  • The deviled eggs are best served on the day they’re made but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so.


  • Calories: 52.48kcal
  • Fat: 4.35g
  • Saturated Fat: 1.17g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.38g
  • Polyunsaturated Fat: 1.41g
  • Carbohydrates: 0.30g
  • Fiber: 0.03g
  • Sugar: 0.24g
  • Protein: 2.81g
  • Cholesterol: 76.50mg
  • Sodium: 56.27mg
  • Calcium: 17.47mg
  • Potassium: 31.77mg
  • Iron: 0.26mg
  • Vitamin A: 33.51µg
  • Vitamin C: 0.35mg
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