With a rich and creamy filling and a touch of heat these Buffalo Deviled Eggs are a unique appetizer recipe that will please buffalo flavor lovers!
This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
If you enjoy this twist on deviled eggs you may also enjoy our BLT Deviled Eggs or Bacon Jalapeño Deviled Eggs.
Buffalo Deviled Eggs Recipe
Great for tailgating, New Year’s Eve, summer picnics and other special events these Buffalo Deviled Eggs are a high quality recipe that will stand out from other finger foods.
The spicy filling stands apart from the basic deviled egg in flavor and in expectations. It’s not just a deviled egg with buffalo sauce added, it’s a totally different experience.
Cream cheese is the surprise ingredient that combines with the egg yolks to make a rich and filling low-carb appetizer.
My husband says eating this egg is almost like dipping a buffalo wing in a blue cheese dressing. Unlike most deviled eggs this recipe is made without mustard because of the other strong flavors that blend together so well.
- Hard-boiled eggs
- Cream cheese
- Ranch dressing
- Red hot sauce
How to Make Buffalo Eggs
Peel eggs immediately under cool running water. Pat dry with paper towels and wrap in a few sheets of paper towels before placing in a self sealing bag.
Eggs can rest in the refrigerator for up to 4 days before filling, so this is a great make ahead recipe for a party.
Slice eggs in half and use remove yolks. Place yolks into a small bowl and use a spoon to help clean out any pieces of yolk that may stick in the egg white.
Arrange eggs on a tray.
Using an immersion blender mix softened cream cheese, ranch dressing, mayonnaise and hot sauce.
Keep mixing until this mixture is super smooth and creamy. Any bumps must be addressed before moving on.
Add egg yolks and blend again until smooth.
Chopped celery may be stirred in by hand or using the immersion blender.
Once the filling is mixed together then spoon it into a plastic bag with one corner cut off. Hold bag in hand and fill egg halves.
This recipe makes enough filling for a very generous, high stack of filling on each egg. There will likely still be some filling to spare for other snacks.
Garnish with an additional squirt of hot sauce and slice of celery on each egg.
Tips & Tricks
- Additional buffalo sauce, hot sauce, blue cheese or thin slices of celery make great garnishes
- The egg tray looks great garnished with the inner stalks of celery that are shorter and have a few leaves on top; I try to avoid buying celery hearts to get all of the stalks
- Taste the filling before stuffing the eggs and adjust the flavors to your desired taste
- Using jumbo eggs will yield more food for the same amount of work
- Broken egg whites can be chopped up and stirred into extra filling to make an egg salad that is great when served on crackers or in a sandwich
- Amount of hot sauce used affects the level of heat in the eggs
- Use very soft cream cheese to create a smooth filling
- Filling recipe can be cut in half because the full recipe creates a heaping pile on each egg.
More Delicious Recipes with a Kick:
Andouille Sausage Fried Rice creates fried rice with the perfect flavor combinations for a quick and easy meal!
Slow Cooker Sweet & Spicy Ribs make a simple meal or snack with a zip.
Fiesta Sausage Dip is a meaty and cheesy dip that cooks in the crock pot and is always popular at parties.
Spicy Pretzels combine ranch seasoning, olive oil and a few spices to make a fun snack.
Buffalo Deviled Eggs
- 12 jumbo eggs hard-boiled
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup ranch dressing
- 1/4 cup red hot sauce
- 1 cup celery chopped finely with slices for garnish on top of eggs
- Hard-boil eggs using your favorite method and peel immediately. Place in self sealing bag wrapped in paper towels in the refrigerator for at least 24 hours. Change towels as they become damp.
- Slice eggs in half and remove the yolks.
- In a medium sized mixing bowl blend cream cheese, mayo, ranch and hot sauce very well. Using an immersion blender helps make the mixture super smooth.
- Add egg yolks and mix well.
- Add celery and mix again.
- Spoon filling into a sandwich size bag with one corner cut off. Hold bag in hand to fill eggs generously.
- Garnish with an additional shake of hot sauce and slice of celery on each egg.
- Store eggs in an air tight container in the refrigerator and enjoy!
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