Buffalo Blue Cheese Deviled Eggs Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated March 21, 2019

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

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Photograph: J. Kenji Lopez-Alt. Video: Serious Eats Video.

Recipe Details

Buffalo Blue Cheese Deviled Eggs Recipe

Active 15 mins
Total 15 mins
Makes 8 deviled egg halves

Ingredients

  • 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

Directions

  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. 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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