Buffalo Blue Cheese Deviled Eggs

Buffalo Blue Cheese Deviled Eggs
  • Yield:makes 8 deviled egg halves
  • Active time:15 minutes
  • Total time:15 minutes
This recipe appears in:
9 In-Your-Face Deviled Egg Variations

[Photograph: J. Kenji Lopez-Alt]

Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.


  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 1/4 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon Frank's Red Hot sauce, plus more for garnish
  • 2 tablespoons crumbled blue cheese, plus more for garnish
  • 1 tablespoon plus 1 teaspoon finely diced celery, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • Picked celery leaves, for garnish


  1. 1.

    Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, hot sauce, blue cheese, and celery to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt and pepper.

  2. 2.

    Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with hot sauce, blue cheese, celery, and celery leaves. Serve immediately.

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