Buffalo Blue Cheese Deviled Eggs

For reliably easy-to-peel eggs, we recommend steaming them or cooking them in the pressure cooker. You can do this a day or so ahead of time, and then peel them when you’re ready to make this recipe.


  • Prep time: 20 minutes
  • Yield: 24 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


1 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. 

2 Make the filling: Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork.

3 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.)