Name: Amazing Buffalo Blue Cheese Deviled Eggs: A Spicy Taste Sensation Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 2 tablespoons buffalo sauce; 2 tablespoons crumbled blue cheese; 1 teaspoon white vinegar; 1/2 teaspoon Dijon mustard; Salt and black pepper to taste; Celery leaves or chopped chives

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Introduction

Buffalo Blue Cheese Deviled Eggs combine the creamy richness of classic deviled eggs with a spicy, tangy kick. This appetizer is perfect for game day or any gathering where bold flavors are welcome.

A close-up of a deviled egg served on a white plate with a white marbled texture surface underneath. The egg is cut in half horizontally, showing a smooth and glossy white egg white base. On top is a thick, creamy orange filling that is slightly uneven in texture. The filling is sprinkled lightly with red paprika powder. Small crumbles of blue cheese with white and blue-green spots are scattered on top of the orange filling. Lastly, bright green chopped scallions rest on the cheese, adding a fresh and vibrant touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup mayonnaise
2 tablespoons buffalo sauce
2 tablespoons crumbled blue cheese
1 teaspoon white vinegar
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
Celery leaves or chopped chives for garnish

Instructions

Step 1: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
Step 2: Once boiling, remove the pan from heat immediately, cover, and let the eggs stand for 10 minutes.
Step 3: Drain the hot water and transfer the eggs to an ice bath. Let them cool for 5 minutes to stop the cooking process.
Step 4: Carefully peel the cooled eggs and slice each one in half lengthwise.
Step 5: Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
Step 6: Mash the yolks with a fork until smooth.
Step 7: Add mayonnaise, buffalo sauce, blue cheese, white vinegar, Dijon mustard, salt, and pepper to the mashed yolks. Mix until creamy and well combined.
Step 8: Spoon or pipe the yolk mixture back into the egg white halves.
Step 9: Garnish with celery leaves or chopped chives before serving.

Tips & Variations

Use a piping bag or plastic bag with the corner snipped for a neater presentation.
Adjust buffalo sauce quantity to control the spice level.
Add a pinch of smoked paprika on top for extra flavor and color.
Substitute blue cheese with feta for a milder, tangy twist.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, fill and garnish them just before serving. Reheat is not recommended.

How to Serve

The image shows a close-up of deviled eggs arranged on a long, white serving dish placed on a white marbled surface. Each egg is halved with smooth, white egg whites holding a textured, creamy orange filling dusted with red paprika. On top of the orange filling, there are small chunks of creamy blue cheese and fresh green onion leaves, adding texture and color contrast. The focus is sharp on the front egg, while the other eggs blur softly into the background, showing depth and light catching each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

You can boil and peel the eggs a day ahead, but it’s best to mix the filling and assemble just before serving to keep the eggs fresh.

What if I don’t like blue cheese?

You can substitute blue cheese with cream cheese or feta for a similar creamy texture with less pungency.