No party is complete without deviled eggs, and these buffalo-style deviled eggs are a delicious twist I can’t stop making.
Buffalo sauce pairs surprisingly well with eggs—tangy, spicy, and creamy all at once. It’s an easy variation that brightens the classic deviled egg and works for gatherings or simple weeknight snacks.
I love buffalo on almost everything—if you’re a buffalo fan you’ll recognize that flavor profile instantly. I hadn’t thought to combine it with deviled eggs until recently, even though I’ve made other variations like avocado deviled eggs. Now I’m hooked.
Buffalo Deviled Eggs Ingredients
The ingredient list is short and straightforward. You may already have most of these in your pantry:
- Eggs
- Mayonnaise
- Ranch dressing
- Buffalo sauce (Frank’s is a classic choice)
- Cilantro (for garnish)
- Salt and pepper, to taste
How to Boil Eggs
I usually hard-boil eggs one of two ways. Both methods take about the same total time, so choose the one that fits your kitchen routine.
Stovetop method:
- Place eggs in a saucepan and cover with cold water.
- Bring the water to a boil over high heat.
- Once boiling, set a timer for 15 minutes.
- When time is up, transfer eggs to an ice bath for about 5 minutes before peeling.
Instant Pot method:
- Place a rack or trivet in the bottom of the Instant Pot insert and add 1 cup of water.
- Arrange eggs on the rack.
- Close the lid and set the valve to sealing.
- Cook on high pressure for 5 minutes, then allow a natural pressure release for 5 minutes.
- Quick-release any remaining pressure, remove eggs, and plunge them into an ice bath for 5 minutes before peeling.
An ice bath makes peeling much easier, so don’t skip it if you can help it.
How to Make Buffalo Deviled Eggs
After the eggs are hard-boiled and cooled, the rest is quick and simple.
Slice each egg lengthwise and gently remove the yolks into a bowl.
Add buffalo sauce, mayonnaise, and ranch dressing to the yolks and mix until smooth. Season with salt and pepper to taste.
To fill the egg whites, either spoon the mixture in or transfer it to a plastic sandwich bag, snip a corner, and pipe it into each egg half for a neater presentation.
Finish with a sprinkle of cilantro and an extra drizzle of buffalo sauce. Bleu cheese crumbles are optional but make a great complement if you enjoy them.
Print the Recipe: Buffalo Deviled Eggs
This buffalo-style take on deviled eggs is an easy way to add bold flavor to a classic appetizer. They work well for holiday brunches, game day spreads, potlucks, or any time you want a flavorful finger food.
Enjoy!
Buffalo Deviled Eggs Recipe
Ingredients
- 6 eggs
- 2 TBSP Mayo
- 2 TBSP Buffalo Sauce
- 1 TBSP Ranch Dressing
- Cilantro to taste
- Salt and Pepper to taste
Instructions
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Hard boil the eggs using your preferred method and cool them in an ice bath.
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Peel the eggs.
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Slice each egg lengthwise and remove the yolks to a bowl.
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Mix the yolks with buffalo sauce, mayonnaise, ranch dressing, and salt and pepper to taste.
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Spoon or pipe the yolk mixture into the egg white halves.
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Top with cilantro, an extra drizzle of buffalo sauce, and optional bleu cheese crumbles.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.