Buffalo Blue Cheese Deviled Eggs

Deviled eggs have long anchored American potlucks and game-day spreads with their creamy, tangy filling. This spin folds in Buffalo wing sauce and blue cheese crumbles for a spicy, cooling bite that echoes classic wing flavors.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 175 cal
• 11g protein
• 2g carbs
• 14g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 2 tbsp Buffalo wing sauce
• 1/4 cup blue cheese crumbles
• 1 rib celery
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp chopped chives
• 1 tsp extra Buffalo sauce for drizzle

Instructions

1. 1Put the eggs in a pot, cover with cold water, and bring to a hard boil. Immediately cover, remove from heat, and time 12 minutes for fully set yolks that mash cleanly.
2. 2Cool the eggs in ice water for a full 10 minutes. Peel under cool water and blot dry so the whites stay neat.
3. 3Cut each egg in half the long way. Scoop yolks into a mixing bowl and line up the empty whites on a platter.
4. 4Mash yolks smooth with a fork. Add mayonnaise, sour cream, Buffalo wing sauce, garlic powder, salt, and black pepper; beat until creamy and evenly orange-tinged.
5. 5Finely dice the celery rib and fold it plus most of the blue cheese crumbles into the filling, reserving a few crumbles for the tops. The mixture should be boldly spicy, cool, and chunky with cheese.
6. 6Pipe or spoon the Buffalo-blue filling high into each egg white half.
7. 7Drizzle a tiny thread of extra Buffalo sauce over the filled eggs and top each with a few reserved blue cheese crumbles and a sprinkle of chives.
8. 8Chill 20 minutes so the filling firms and the heat mellows just enough. Serve cold as the clear star of any snack board.