Give your deviled eggs a flavorful spin with buffalo sauce and blue cheese! They make a great appetizer or side dish for a summer cook.
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As a kid, I thought devil eggs might be just that: From the devil.
The fact that deviled eggs saw kind of gross – despite the fact that I actually loved eggs, mustard and mayonnaise – was reason enough.
Sometime in high school after being goaded by a friend (pun not intended) I finally decided to try one and of course I loved it. In fact, I was more than a little pissed that I had denied myself deviled eggs for so many years.
Today I can attest that Deviled Eggs are absolutely my thing. In fact, it’s not uncommon for me to eat more than my share and get a stomach ache.
It doesn’t matter how they’re made—whether it’s eggs with sour cream and bacon or eggs with guacamole. Bring them anywhere near me and I will destroy them.
Adding a spicy touch to a classic
The result is a batch of spicy-tangy buffalo eggs that are best served with a pitcher of Bloody Marys.
How to easily peel hard boiled eggs
Beautiful, flawless, hard-boiled eggs that are easy to peel are the key to making party-worthy devil eggs. If possible, use older eggs as they peel more easily after cooking.
In terms of cooking, the two best methods we’ve found for reliably easy-to-peel eggs are steaming or pressure-cooking.
More Deviled Egg Recipes!
- Classic Russian eggs
- Deviled Eggs with Sour Cream and Bacon
- Eggs with guacamole devil
- Deviled Egg Salad
Buffalo Blue Cheese Deviled Eggs
For reliably easy-to-peel eggs, we recommend they steam or they cook in the pressure cooker. You can do this a day or so ahead of time and then peel them when you’re ready to make this recipe.
ingredients
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1 dozen hard boiled eggs
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1 teaspoon Dijon mustard
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1 tablespoon buffalo sauce, e.g. B. Frank’s Red Hot Sauce
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1/4 cup mayonnaise
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2 tablespoons crumbled blue cheese
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2 tablespoons finely diced celery
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Tiny slivers of celery leaves or additional diced celery for garnish, optional
method
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Peel the hard-boiled eggs:
Carefully peel the hard-boiled eggs and cut in half lengthways. Scoop out the egg yolk and place in a bowl.
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make filling:
Mash the egg yolks, Dijon mustard, buffalo sauce, mayonnaise, blue cheese and celery with a fork.
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Fill Eggs:
Scoop a generous spoonful of the filling into the hollowed-out egg white, or place the mixture in a piping bag fitted with a wide star tip and pipe the filling. Garnish with the celery leaves (if using) and serve.
Deviled Eggs are best served the day they are madebut can be stored in an airtight container in the fridge or wrapped in plastic wrap for half a day or so.
You can mash any leftovers with a little more mayonnaise and mustard and use them for egg salad sandwiches the next day. (This assumes there are leftovers, which probably won’t exist.)
