Buffalo Deviled Eggs

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 24 deviled eggs
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12 large eggs

1/4 cup hot sauce, plus more for garnish

3 tablespoons mayonnaise

1 tablespoon sour cream

1 to 2 stalks celery, finely diced, plus celery leaves, for garnish

3 tablespoons crumbled blue cheese


  1. Place the eggs in cold water in a large saucepan and bring to a boil. Cover, turn off the heat and let sit for 13 minutes. Prepare an ice bath, drop the eggs into it and let sit for 3 minutes.
  2. Remove the eggs; peel and split lengthwise. Scoop out the yolks and put them in a medium bowl. Add the hot sauce, mayonnaise, sour cream and celery to the yolks and mix to combine. Pipe or scoop the filling back into the egg white cavities. Garnish with blue cheese, celery leaves and more hot sauce.