Buffalo Deviled Eggs

Contributor: Christine Pittman

These Buffalo Deviled Eggs combine some of my favorite things to make this an extra special appetizer!

Listen to our editor, Christine Pittman, explain briefly how to make these deviled eggs, with some great tips along the way, by clicking the play button below:

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  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 24 deviled eggs 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: American


  • 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


  1. 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.
  2. Mash egg yolks. Stir in ranch, mayonnaise, hot sauce, and celery salt. Mix until well combined and smooth. 
  3. 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.