Buffalo Deviled Eggs

Deviled eggs, buffalo style.

A classic appetizer gets a spicy, buffalo wing upgrade. They make a perfect pairing for a summer picnic or a spin a Sunday gameday appetizer.

The steps are essentially the same as making classic deviled eggs, albeit adding in a little hot wing sauce in lieu of mustard. Top with a little extra cayenne for even more of a kick and you’ve got an incredible new way to enjoy deviled eggs. The creamy yolk and mayo combination, along with the tangy buffalo sauce makes for a perfect quick snack.

Time You Need

  • ~15 minutes prep
  • Yields: 12 deviled eggs

What You Need

  • 6 large hardboiled eggs
  • Salt and pepper, to taste
  • 1 ½ tsp buffalo wing sauce
  • 2 tbsp light mayo
  • 1 tbsp cream cheese, room temp
  • 1/4 tsp cayenne pepper, plus more for topping
  • 1 tbsp garlic powder

What You Do

  • Peel the hardboiled eggs and let sit in the fridge for 15 minutes to cool and air out.
  • Then remove from fridge and halve eggs lengthwise. Carefully scoop out each yolk. Place the yolks in a mixing bowl, and mash down with a fork. Mix in buffalo wing sauce, cream cheese, mayo, salt, pepper, cayenne, and garlic powder.
  • Fill each egg white with about 1-2 teaspoons of the egg yolk mixture. Sprinkle the tops with a dash cayenne, serve and enjoy!
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