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Buffalo Deviled Eggs


posted: 08/21/15

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

These Buffalo Deviled Eggs are the real deal! They are a crazy good twist on traditional Deviled Eggs Recipe. Try not to eat the whole batch yourself

The Buffalo Deviled Eggs has a Buffalo Sauce coloring in the middle of the egg and topped with blue cheese.

These Buffalo Deviled Eggs are so easy to make, but are the perfect fun spin on traditional deviled eggs. If you love all things Buffalo like me, these need to be on your to make list!

How to Make Buffalo Deviled Eggs

  1. Hard Boil Eggs: I love to make hard boiled eggs in the instant pot, but you can make them on the stove top easily. I have the instructions listed below.
  2. Make the Filling: Cut the eggs in half, remove the yolks and blend those with Buffalo sauce, mayonnaise, Worcestershire sauce, salt, and pepper.
  3. Top with Blue Cheese: I think blue cheese and Buffalo were made for each other, but if it’s not your jam you can skip it.

How to Hard Boil Eggs

It is so easy to hard boil eggs on the stove top. I have a full tutorial on how to hard boil eggs, but here is the brief run down. Make sure to check out that post for all my tips and tricks.

  1. Put Eggs in a Sauce Pan: Make sure that the eggs fit in a single layer.
  2. Cover with Water: The water can be room temperature and should completely cover the eggs with 1/4 to 1/2 an inch to spare.
  3. Bring the Water to a Boil: Its important not to boil the eggs, so we are just bringing the water to a boil (uncovered) and then covering the pot and letting them sit for 12 minutes.
  4. Transfer to Ice: After they sit for 12 minutes, transfer the eggs to ice water for 5 minutes.
On a white plate, the Buffalo Deviled Eggs are lined up and topped with Blue Cheese crumble.

What Eggs to Use

In general, if you are making hard boiled eggs, it’s best to go with eggs that are older, as they peel better.

For Deviled Eggs, I always recommend that you go with newer eggs. The fibers that keep the yolk in the middle of the egg, are still in tact in fresher eggs. Therefore, when you use fresher eggs for deviled eggs, you have that center spot right in the middle of the white making it less likely that it tears when you remove the yolk.

Making Ahead

I do not recommend making deviled eggs the day before. Hard boiled eggs should be eaten the same day they are peeled.

If you want to get a head start on this recipe, I suggest that you hard boil the eggs the night before. Then they will be already done and ready to be peeled before you make and serve this recipe.

An overhead photo of the Buffalo Deviled Eggs has a Buffalo Sauce color middle and topped with blue cheese crumble

Other Great Buffalo Recipes

If you enjoy these Buffalo Deviled Eggs or any of my other recipes, leave me a comment and let me know what you think!

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Buffalo Deviled Eggs

Serves: 14 servings
(tap # to scale)
Prep: 30 minutes
Total: 30 minutes
These Buffalo Deviled Eggs are the real deal! They are a crazy good twist on traditional Deviled Eggs Recipe. Try not to eat the whole batch yourself


  • 7 large eggs
  • 3 tablespoons mayonnaise I used light
  • 2 tablespoons buffalo sauce I used Frank’s brand
  • 1/4 teaspoon Worcestershire sauce
  • salt and pepper
  • blue cheese optional


  • Put 7 eggs in a large sauce pan and cover with water. Bring to a boil, then cover the pot and remove it from the heat. Let it sit for 12 minutes. Then immediately transfer them to ice water and let them sit for five minutes. Remove the shells, cut the eggs in half, set the whites aside and put the yolks in a bowl.
  • Mix together the yolks, mayonnaise, buffalo sauce, Worcestershire sauce, and salt and pepper to taste.
  • Add a small spoonful of the mixture to each of the egg whites. Top with crumbled blue cheese and serve.
Author: Lisa Longley
Course: Appetizer
Cuisine: American

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Buffalo Deviled Eggs

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Thalia @ butter and brioche says

    I’ve never made devilled eggs before. So I definitely am inspired to try the recipe out here – these look delicious and I love anything with buffalo sauce.

  2. Karly says

    I make devilled eggs all the time for my husband…I’ll definitely have to try this version. When he’s not around. More for me! ;)

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