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Give a classic party appetizer a spicy twist and bring Buffalo Deviled Eggs with Blue Cheese to your next potluck. This healthy deviled egg recipe is made lighter with Greek yogurt, but it still packs a flavor punch with plenty of hot sauce. It’s also a great gluten free appetizer or low carb snack.
Spicy Buffalo Deviled Eggs with Blue Cheese
You’ll never want plain old deviled eggs again after you make these Buffalo Deviled Eggs. You get a bit of the mustardy kick in the classic recipe, but these really bring up the spice level. Greek yogurt and tangy blue cheese balnce out the heat. And you don’t have to put extra hot sauce and blue cheese on top, but it does give them an extra punch of flavor! They will be the hit of your next picnic, party, or barbecue.
Just like classic deviled eggs, you’ll start with basic hard-boiled eggs, cool, and scoop out the yolks. The yolks get mashed with Greek yogurt, dry mustard, hot sauce, and blue cheese, and the filling is then scooped or piped back into the halved egg whites.
These are a bit healthier than your usual deviled egg recipe because they are made with Greek yogurt instead of mayo. This maked them lower in fat and calories and higher in protein, but in this care, the yogurt actually complements the spicy flavor.
Low carb and low calorie, budget-friendly, and high in protein and nutrition, these are a great snack to enjoy any time. But you’ll definitely delight guests at a potluck, if you are willing to share. I could practcially eat each and every one myself!
- 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.
How to Make Buffalo Deviled Eggs
Hard boil the eggs: If you don’t know how to make hard boiled eggs, click that link and I’ll give you five different methods – in a pot on the stove, oven, air fryer, Instant Pot, and slow cooker. Let them cool and slice in half lengthwise.
Make the filling: Pop the yolks out of the halved eggs into a small bowl. Add the Greek yogurt, dry mustard, hot sauce (and vinegar, if using), and blue cheese, and mash together with a fork, stirring until smooth. Season to taste with salt and pepper.
Fill and garnish: Spoon or pipe the filling into the cooked egg whites. Garnish with more hot sauce, a sprinkle of blue cheese, or some dill or parsley, if desired.
How to Store Deviled Eggs
Place the deviled eggs in a covered container and store them in the refrigerator. There are many great containers for holding prepared deviled eggs. But you can also store the filling and cooked whites separately, then fill them right before you plan to serve them.
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 pf the refrigerator, they should be eaten within two hours. If you aren’t sure if they are still good to eat, just smell them. You’ll know a rotten egg by its strong odor.
Things You’ll Need
- When it comes to hot sauce, I always use Frank’s Red Hot.
- I like to pipe the filling back into the eggs to make it look pretty, but you can just spoon it in, use a small scoop, or put all the filling in a heavy duty plastic bag, cut off the corner, and use that to fill the eggs.
- Make sure you have en egg carrier if you are taking them to a party!
Buffalo Blue Cheese Deviled Eggs
- 6 hard boiled eggs
- 3 Tablespoons plain Greek yogurt
- 1/4 teaspoon dry mustard
- 2 Tablespoons hot sauce (I use Frank’s Red Hot) or less if you prefer, but add apple cider vinegar for a total of 2 Tablespoons of liquid, plus additional for garnish, if desired
- 1/4 cup crumbled blue cheese plus additional for garnish, if desired
- salt and pepper, to taste
- fresh parsley or dill for garnish, if desired
- Cut each hard boiled egg in half and place the yolks in a small bowl, and the whites on a serving plate.
- Add the Greek yogurt, dry mustard, hot sauce (and vinegar, if using), and blue cheese, and mash together with a fork, stirring until smooth. Season to taste with salt and pepper.
- Fill the egg white halves with the yolk mixture. Garnish with additional hot sauce and blue cheese, and sprigs of parsley or dill, if desired.
- Store in the refrigerator until ready to serve.