As a kid, I thought deviled eggs were quite possibly just that: Of the devil.
Not that I ever ate them. Even now that I have the gift of hindsight, I can’t say what governed my sensibilities around deviled eggs as a child. Or any other food for that matter, which is a common trial many parents face when feeding their children. I was no exception.
The fact that deviled eggs looked kind of gross—regardless of the fact that I actually loved eggs, mustard, and mayo—was reason enough.
Sometime in high school, after being egged on by a friend (pun not intended), I finally decided to try one and, of course, I loved it. In fact, I was more than a little peeved that I had been denying myself deviled eggs for so many years.
Today I can attest that deviled eggs are totally my thing. In fact, it isn't unheard of for me to eat more than my share and give myself a stomachache.
Putting a Spicy Spin on a Classic
This Buffalo Blue Cheese version might be one of my favorite (and easiest) riffs on the classic. It’s a simple spin: deviled eggs with a dice of celery, some blue cheese, and buffalo sauce—I happen to like Frank’s Red Hot, which is widely available.
The result is a batch of spicy-tangy Buffalo deviled eggs best served with a pitcher of Bloody Marys.
How to Make Easy-Peel Hard Boiled Eggs
Beautiful, pristine hard-boiled eggs that peel easily are key to making party-worthy deviled eggs. Use older eggs if you can since these tend to peel more easily after cooking.
More Deviled Egg Recipes!
Buffalo Blue Cheese Deviled Eggs
- 1 dozen hard boiled eggs
- 1 teaspoon Dijon mustard
- 1 tablespoon Buffalo sauce, such as Frank's Red Hot Sauce
- 1/4 cup mayonnaise
- 2 tablespoons crumbled blue cheese
- 2 tablespoons finely diced celery
- Tiny cuts of celery leaf or extra celery dice for garnish, optional
Peel the hard-boiled eggs:
Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl.
Make the filling:
Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork.
Fill the eggs:
Place a generous scoop of the filling into the hollowed-out white, or place the mixture into a piping bag lined with a wide star tip and pipe the filling. Garnish with the celery leaves (if using) and serve.
Deviled eggs are best served the day they’re made, but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so.
You can mash up any leftovers with a little extra mayo and mustard and use it for egg salad sandwiches the next day. (This assumes there will be leftovers, which there probably won't be.)