Buffalo Blue Cheese Deviled Eggs

6/29/17

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Buffalo Blue Cheese Deviled Eggs are an even spicier twist on the classic party appetizer, made healthier with Greek yogurt instead of mayo. These healthy snacks are high protein, low carb, and gluten free (just be sure to watch what type of blue cheese you buy). No summer picnic menu is complete without a deviled eggs recipe, and this gluten free appetizers recipe adds your favorite buffalo wings flavors, with plenty of hot sauce and blue cheese.

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For as long as I have known him, my grandfather has always been a patient, calm man. Not that he doesn’t get angry or upset or riled. In fact, he gets annoyed fairly easily. But even when he is going on and on about other people’s nonsense, he is still calm. He just kind of throws his hands up in the air. But I will tell you about one thing that always seemed to irk him. Up until, oh, about six months ago, I would not touch a hard boiled egg.

COULD. NOT. STAND. THEM. Now I’m not one to go through things with a fine tooth comb to pick out stuff I don’t like. I guess because there really isn’t that much that I absolutely loathe. Canned tuna, raw onions, and, until recently, hard boiled eggs pretty much topped that short list. Like, to the point that I would pick my way through the massive pile of whiteness that is my mom’s potato salad in order to remove any speck of hard boiled egg that was distributed through there.

Why, you ask, would this random food aversion work my grandfather’s last nerve? One word – tradition. You see, as part of our Byzantine Catholic tradition, ever year on Holy Saturday we brought our Eater basket to the church to be blessed. This basket was filled with the staples of our holiday meal, each of which had a different symbolic meaning – ham, kielbasa, Easter cheese, paska, butter, and, of course, hard boiled eggs. We’d usually leave one or two in their shells, but one was peeled. This was our annual “blessed egg”.

Every year we would head to my grandparent’s house right after Easter mass, and everyone would go to work slicing meat and bread and that “blessed egg”. It would be cut into little pieces so that there was enough for everyone to have a piece of that one egg, and my grandpa would walk around the house and go up to everyone with that plate, telling them to take their piece of “blessed egg”. And every single year I would refuse to take a piece. Maybe couple of times I attempted to choke it down or swallow it like it was a pill, but most of the time I just passed. And then I’d get that calm, stern look of disapproval from my grandfather. “But Grandpa, I’ll eat blessed ham and blessed kielbasa and blessed bread with blessed butter! I just don’t like hard boiled egg. You know I’ll even pick the pieces out of the potato salad mom made!” It didn’t matter. He was disappointed. I didn’t like disappointing him, but I just couldn’t bring myself to do it.

Suddenly, I think when I was pregnant, I decided to try them again. I couldn’t be outdone by my kid, who will just devour them. And you know what? SO. GOOD. Who am I? I don’t even know myself anymore? And of course now, after all of those years of refusing the blessed egg, we haven’t gotten to spend Easter together since I started eating them. Go figure.

But whatever – low calorie and cost, high protein and nutrition. I’m not gonna question it. And as if I didn’t already love hard boiled eggs enough already, I had to go and add three of my favorite ingredients – Greek yogurt, hot sauce, and blue cheeeeeeesseeee – to make these super amazing Buffalo Blue Cheese Deviled Eggs.

How to Make Buffalo Deviled Eggs with Blue Cheese

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.

Just like with classic Greek Yogurt Deviled Eggs without Mayo, these are a bit healthier. They have just the right amount of kick since they had the Greek yogurt and blue cheese to cool them off a bit. I actually think that other than being lower in fat and calories and higher in protein, the yogurt was probably an even better choice than mayo for that reason as well. It was all I could do to now eat each and every one myself!