Buffalo Deviled Eggs With Blue Cheese Recipe

Name: Buffalo Deviled Eggs With Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 2 teaspoons mayonnaise; 1 tablespoon sour cream; 2 teaspoons Frank's RedHot Sauce; 1/2 teaspoon lemon juice; 2 1/2 tablespoons crumbled blue cheese; 1/8 teaspoon celery salt; 1/8 teaspoon white pepper; 1/8 teaspoon mustard powder; 1 tablespoon finely chopped or julienned fresh parsley; 1/4 teaspoon cayenne; 1 tablespoon peeled and minced celery, leaves reserved for garnish; 1 tablespoon peeled and minced carrot; 1 small serrano pepper, very thinly sliced

Servings: persons

8 large eggs
2 teaspoons mayonnaise
1 tablespoon sour cream
2 teaspoons Frank's RedHot Sauce
1/2 teaspoon lemon juice
2 1/2 tablespoons crumbled blue cheese
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1/8 teaspoon mustard powder
1 tablespoon finely chopped or julienned fresh parsley
1/4 teaspoon cayenne
1 tablespoon peeled and minced celery, leaves reserved for garnish
1 tablespoon peeled and minced carrot
1 small serrano pepper, very thinly sliced

1
Bring a large pan of water to a boil over high heat. Cautiously lower eggs into water with a slotted spoon, then lower heat to maintain a gentle boil for 10 minutes. Remove eggs to an ice bath and cool until barely warm (2 to 3 minutes).
2
Peel eggs fat-end first, rinse, and slice in half lengthwise. Carefully remove the yolks to a bowl without breaking the whites. Choose the twelve nicest looking egg-white halves.
3
In a bowl, combine yolks, mayo, sour cream, 1/4 cup hot sauce, lemon juice, 2 tablespoons blue cheese, celery salt, pepper, mustard, parsley, and half the cayenne. Mash yolks and mix thoroughly until smooth and evenly combined. Stir in minced celery, and carrots.
4
Collect mixture to one corner of a large sealable plastic bag. Cut off the tip of the corner and pipe mixture into hard-boiled egg whites.
5
Garnish each Buffalo deviled egg with remaining cayenne and blue cheese, and top each with a celery leaf, a few drops of Frank's, and (for the heat-seekers) a thin slice of serrano.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large eggs, 2 teaspoons mayonnaise, 1 tablespoon sour cream, 2 teaspoons Frank's RedHot Sauce, and more.

Yes, Buffalo Deviled Eggs With Blue Cheese falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Deviled Eggs With Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions