Buffalo Deviled Eggs with Blue Cheese

Spicy Buffalo Deviled Eggs

Sure, I love my basic Deviled Eggs. But these Buffalo Deviled Eggs really take the flavor up a level. You get a bit of the mustardy kick in the classic recipe with the addition of buffalo hot sauce for some spicy wing-inspired deliciousness. And, of course, you can’t go wrong with the addition of tangy blue cheese to balance out the heat.

They will be the hit of your next picnic, party, or barbecue. Or add a little heat to Lobster Cobb Salad instead of plain hard-boiled eggs. Here’s why you’ll love them…

• Just a little lighter. This deviled egg recipe uses Greek yogurt instead of mayo. So it’s just as creamy, but lightened up a bit with a little extra protein. Plus, that tanginess really complements and balances out the bold flavor.
• Easy to make. Like the traditional version, you’ll start with hand-boiled eggs, scoop out the yolks, mash them up with just four additional ingredients, and fill the egg whites. If you have a few extra minutes and want to dress them up, just add some extra blue cheese and hot sauce on top, and a sprig of fresh herbs.
• Meets lots of needs. This party snack is low carb, gluten free, and vegetarian. You’ll definitely delight guests at a potluck, if you are willing to share. I could practically eat each and every one myself!

What You’ll Need

Here’s a quick rundown of the ingredients needed to make this buffalo deviled egg recipe. You’ll find the full aounts and step-by-step instructions in the recipe card at the bottom of the post. But don’t skip my quick tips!

• Eggs: Hard-boil, cool, and slice them in half.
• Greek yogurt: You’ll want to use plain, but you can choose nonfat, lowfat, or whole milk yogurt.
• Dry mustard: Gives it the classic bite in your traditional deviled egg recipe.
• Hot sauce: For the extra buffalo spice, though you can adjust the heat level but using a little less, then adding apple cider vinegar to make up the full amount of liquid. I use Frank’s Red Hot.
• Crumbled blue cheese: Some gets mixed into the filling, then you can sprinkle more on top.
• Salt and pepper: Season to taste.
• Fresh parsley or dill: If you want to garnish them.

Quick Tips

• Choose your method: If you don’t know how to make hard boiled eggs, click that link and I’ll give you five different ways you can prepare them – in a pot on the stove, oven, air fryer, Instant Pot, and slow cooker. Let them cool and slice in half lengthwise. If you are short on time, you can buy them already boiled from the grocery store.
• Fill and garnish: While you can spoon the filling into the cooked egg whites, a small cookie scoop definitely makes it faster. Piping is also a great option to make things easier, either using a heavy-duty plastic bag with the corner cut off, or a piping bag with a star tip from a cake decorating kit to really make them look pretty.
• Make ahead: If you want to prep in advance but make sure they look perfect for serving, store the filling and cooked whites separately, then fill them right before you plan to serve them.

Proper Storage

Place the deviled eggs in a covered container and store them in the refrigerator. Any airtight container will do, but you can also get a deviled eggs holder that has slots to fit the eggs. They are safe to eat for up to four days, but for the best freshness, enjoy them within two days. Once you take them out of the refrigerator, they should be eaten within two hours. If you aren’t sure if they are still good to eat, just smell them and discard the eggs if they have a strong, unpleasant odor.