These Buffalo Deviled Eggs combine some of my favorite things to make this an extra special appetizer!
I really love chicken wings, as you might have guessed from all the wing and Buffalo chicken recipes on this site! Because of that, I’m always looking for new places where I can add that special wing magic. Which is how it happened that I ended up putting everything I love about wings into another favorite of mine, deviled eggs.
Watch This Video On Making Buffalo Deviled Eggs:
The Best Way To Cook and Peel Hard Boiled Eggs
I’ve tried every method for cooking hard boiled eggs, along with all of the tricks for easy peeling. Some have been more successful than others, but none of them produced 100% success, with the exception of the Instant Pot. Instant Pot hard boiled eggs are a dream to cook and a dream to peel, and you can read more about that here.
If you don’t have an Instant Pot, you can hard boil eggs the traditional way on the stove, or steam them, too. A trick I recently learned when cooking eggs in water or with steam, is once they go into the ice bath, remove one egg at a time, wet both hands, and gently but briskly roll the egg between your hands (like you are rolling a meatball) until the shell is cracked all around in tiny pieces. Return the egg to the water and repeat with the remaining eggs. This helps cold water seep between the membrane (the part that always sticks!) and egg white, and yields more “pretty” eggs for your deviled eggs.
How To Get The Creamiest Deviled Egg Filling
Once all of your eggs are peeled, slice the eggs in half, lengthwise, and pop the yolks out and into a medium bowl. And I literally mean “pop them out,” by pushing your thumbs under the yolk. Watch me do this in the video above for the recipe.
Mash the yolks to get them ready for mixing, and then all of the good stuff goes into the bowl. Add the ranch and mayo, hot sauce (I love Frank’s RedHot Original Hot Sauce), and celery salt. If mixing by hand, it’s going to take a little elbow grease to get the egg yolks smooth, but you can speed up the process by transferring the ingredients into the bowl of a mini food processor. My stick blender comes with a food processor attachment, and it works perfectly for this.
Make An Instant Piping Bag Using A Sandwich Bag
This Buffalo deviled egg filling can be spooned into the egg whites, but if you want to get a little “extra” with it, pipe the filling in using a piping bag and piping tip. A piping bag is easy to make using a regular zipper sandwich bag.
Push a piping tip into a corner of the bag and then spoon the yolk mixture into the bag. Seal the bag, removing any excess air, and push the yolk mixture toward the corner where the tip is located. Using scissors, cut off about 1/8th of the corner of the bag where the tip is, make sure the piping tip is poking through the hole you just cut, and pipe away! If you don’t have a piping tip, you can also just snip the corner of the bag and pipe without it.
Topping Your Buffalo Deviled Eggs
Once all of the filling has been added to the egg whites, I like to top my Buffalo Deviled Eggs with crumbled blue cheese, a few dashes of hot sauce, and a celery leaf from the tender stalks near the heart of the celery. Crumbled bacon, minced chives, or minced celery can also be added.Print
- 12 hard boiled eggs, peeled
- ¼ cup ranch dressing
- 1 Tbsp. mayonnaise
- 1 Tbsp. hot sauce
- ¼ tsp. celery salt
- ½ cup crumbled blue cheese, divided
- Cut eggs in half, lengthwise. Transfer yolks to a medium bowl; place egg whites on a cutting board or clean surface until ready to fill.
- Mash egg yolks. Stir in ranch, mayonnaise, hot sauce, and celery salt. Mix until well combined and smooth.
- Spoon or pipe mixture into well of each egg white. Top with blue cheese crumbles.
- For extra smooth, extra creamy egg yolks, transfer the yolks, ranch, mayo, hot sauce, and celery salt to a mini food processor and mix until smooth.
- Garnish with fresh celery leaves or parsley, crumbled bacon, or additional hot sauce.