Best Buffalo Deviled Eggs Recipes

BUFFALO DEVILED EGGS

Steps:

• Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula.
• Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve.

BUFFALO CHICKEN DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.

BUFFALO RANCH DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

RED-HOT BUFFALO DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

BUFFALO DEVILED EGGS

Steps:

• Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
• Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)

Steps:

• cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
• combine yolk and butter.
• stir in celery and Tabasco.
• add chicken and 5 teaspoons of Buffalo sauce.
• place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
• fill egg whites with mixture and garnish with celery.
• enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.

BUFFALO CHICKEN DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
• While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
• Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
• Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.

BUFFALO DEVILED EGGS

Steps:

• Place the eggs in cold water in a large saucepan and bring to a boil. Cover, turn off the heat and let sit for 13 minutes. Prepare an ice bath, drop the eggs into it and let sit for 3 minutes.
• Remove the eggs; peel and split lengthwise. Scoop out the yolks and put them in a medium bowl. Add the hot sauce, mayonnaise, sour cream and celery to the yolks and mix to combine. Pipe or scoop the filling back into the egg white cavities. Garnish with blue cheese, celery leaves and more hot sauce.

BUFFALO RANCH DEVILED EGGS

Steps:

• 1. Slice eggs in half. Place the yolks into a bowl and the whites on the serving tray.
• 2. Add the Buffalo sauce, dry ranch dressing mix, and 1 tbsp of mayo in the bowl with yolks. Mix well, adding additional mayo 1 tbsp at a time if needed to achieve the right consistency.
• 3. Spoon the filling into the 24 halves of egg whites. Sprinkle all with the green onions and crumbled blue cheese. Cover tray with plastic wrap. Chill until serving time.

SLIM BUFFALO DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, blue cheese, celery, hot sauce, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with extra celery, crumbled blue cheese, and hot sauce. Chill until serving.

BUFFALO WING DEVILED EGGS

Steps:

• *All measurements are approximate, and to taste. Feel free to adjust per your own personal preferences. Slice eggs in half, lengthwise. Scoop out yolks and empty into a small bowl. Add mayonnaise, wing sauce, shallots, blue cheese dressing, and blue cheese. Mix thoroughly until combined. Spoon or pipe filling into eggs. Sprinkle with cayenne pepper and scallions. Refrigerate until serving.

RED-HOT BUFFALO DEVILED EGGS RECIPE - (4/5)

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

BUFFALO DEVILED EGGS

Steps:

• Remove egg yolks from whites and place yolks in a medium bowl. Mash with a fork and add mayonnaise, pickle relish, mustard, TABASCO® Buffalo Style Sauce and celery salt. Stir until smooth. Arrange egg white halves on a serving tray and sprinkle with salt and pepper. Transfer yolk mixture to a gallon-size plastic bag and work it into one corner of the bag. Hold bag tightly above mixture; twist until mixture is firmly positioned. Using scissors, snip off tip of bag. Twist bag to press yolk mixture into egg white halves until they are filled. Sprinkle with chopped celery and refrigerate eggs until ready to serve. If tailgating, you can place separate ingredients in a cooler with ice packs and assemble the dish at the game. Put egg whites and chopped celery in separate plastic containers, and wait to snip off the tip of the bag of egg yolk mixture until ready to serve.