Buffalo Deviled Eggs

These Buffalo Deviled Eggs are my red-hot twist on the classic holiday appetizer! Easy to make with 5 ingredients, plus topping ideas to customize. Serve a plate of these zesty crowd-pleasers and they’ll be gone in no time!

Here’s everything I used in this recipe and a little info on each:

• hard-boiled eggs – Use six large eggs in this recipe! I recommend using slightly older eggs if you have them. They are usually a bit easier to peel. But steaming is the real trick!
• mayonnaise – What better to mix with eggs than egg sauce?!
• Frank’s Original Red Hot Sauce – This is a vinegar based hot sauce, so we really get that zing that you want in deviled eggs.
• dijon mustard – I’ve decided that mustard goes in everything good. It’s definitely the secret ingredient in mac n cheese. What else can it do?
• garlic powder – Do I put this on everything? Maybe.
• salt & fresh ground black pepper – If it needs a little umph, or feels ‘far away’, add a dash of salt and pepper on each egg. You won’t regret it!
• optional toppings: paprika, blue cheese crumbles, Ranch, celery leaf sprigs & sliced green onions for topping

Related: Love hard-boiled eggs? Check out my article 15 Lunch Recipes With Hard-Boiled Eggs!

• cutting board – If you’re looking for a cutting board, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). I use mine almost every day! The XL size is perfect and not too huge. I use it for everything except cutting raw meat.
• mixing bowls – I’m not particular about bowls because most of them will work for whatever you need. But, if you’re on the lookout, I do like my Set of 3 Sculpted Glass Mixing Bowls (affiliate link!) from Pyrex.
• steamer rack – If you don’t have an Instant Pot, you can still steam eggs in any regular pot on the stovetop. Use any pot with this OXO Stainless Steel Steamer (affiliate link!). For the IP, you can use the trivet that came with the pot.

How to make Buffalo Deviled Eggs:

In my opinion, the hardest part about making deviled eggs is boiling the eggs for the correct amount of time. Once you master that process, it’s no big deal at all to put the rest of the recipe together.

The recipe as written calls for you to start with hard boiled eggs already prepared, but it’s understandable if you haven’t gotten that far yet.

How to make hard-boiled eggs:

There are a lot of ways to hard boil eggs, but some of them result in eggs that like they went through the dryer instead of being peeled gently with your two human hands. What’s that about?

So consistent, simple to do, and quite seriously the easiest eggs to peel ever. Of course, if you scroll through a Facebook thread in one of the Instant Pot groups, there will be 18 different people saying their way is the best way to make hard-boiled eggs.

There are so many options, but I think the best way to hard boil eggs is the 5-5-5 method in the Instant Pot. For more details on this method, read Instant Pot Hard Boiled Eggs from SkinnyTaste.

To hard-boil eggs in the Instant Pot: 5 minutes high pressure, 5 minutes natural pressure release, and 5 minutes in an ice bath.

Of course, eggs can also be boiled on the stovetop if you don’t have trivet or rack options. Here are standard directions to follow from The Food Network for stovetop hard-boiled eggs.

How to turn hard-boiled eggs into deviled eggs:

Once your eggs are hard boiled and peeled, you’re ready to proceed with the recipe and make Buffalo Deviled Eggs. Start by cutting your eggs in half lengthwise using a sharp knife. Don’t use a butter knife, or you’ll leave grooves in the egg from the serrated edge.

Next, use a spoon or your fingers to gently remove the yolks from each egg half. Place them in a medium bowl, arranging the egg white shells on your plate or serving dish as you go.

Mash up the yolks with a fork and then add all the remaining ingredients: mayonnaise, mustard, Frank’s Red Hot Sauce, dijon mustard, garlic powder, salt and pepper. Mix it together well and make sure to mash all the egg yolk pieces. You don’t want any huge lumps to clog up your piping bag!

You can taste the mixture at this point to see how it’s coming together. If it’s needs something, don’t be afraid to add more salt or pepper. If it needs more zing, add another dash or hot sauce or vinegar. Go easy when adding more liquid ingredients – you don’t want the filling to be too soupy!

Once your mixture is as smooth as possible, spoon it into a plastic ziptop bag or piping bag. Portion the yolk mixture into the egg white shells. You can go as fancy or as casual as you want here. It’s up to you!

Garnish with your favorite toppings: in the photos, I’ve got celery greens and some paprika. But it would also be incredible with some bacon or a drizzle of Ranch! Don’t hesitate to let your guests top their own if you want to do a deviled egg bar. I’d come to that party!

Best tips for making Buffalo Deviled Eggs:

Here are my best tips for making Buffalo Deviled Eggs in your own kitchen:

• Steam your eggs and peel carefully to get smooth whites. This helps with presentation of your deviled eggs.
• Mash the yolks thoroughly before mixing everything together. Leaving lumps can be annoying when you’re trying to pipe the mixture into the white.
• Deviled eggs need acid and seasoning. In this recipe, the hot sauce is vinegar based, that works for the acid. If you take out the hot sauce, be sure to add a tiny bit of another acid like vinegar or pickle juice.

What to serve with deviled eggs:

My favorite place to serve deviled eggs is as an appetizer for holidays and gatherings. But lately, I’ve been enjoying them on random weekdays, weekends, basically anytime I want a fancy hard boiled egg. You don’t need an occasion to devil some eggs!

Ways to customize this recipe:

Here are some ideas on ways to customize these Buffalo Deviled Eggs:

• go classic – leave out the buffalo sauce and add 1/2 tablespoon white vinegar or pickle juice to keep the zing
• add fun toppings – go wild with bacon bits, chopped celery or carrot, Ranch drizzle, or blue cheese crumbles if that’s your thing
• use a piping tip – change up the presentation with a frosting tip for piping the egg yolk mixture

How to meal prep this recipe:

There are a couple ways to save time by preparing all or part of this recipe ahead of time. Here are some options:

1. Prep eggs only: This can be done up to a day ahead of time. Hard boil and peel the eggs, then store in an airtight container in the fridge.
2. Prep components & store separately: To make ahead but keep a nice presentation, prep the eggs and filling up to a day ahead of time, and store in the fridge separately. You can pipe the filling quickly before serving.
3. Complete prep: Prepare the recipe from start to finish. For best appearance, garnish just before serving. Enjoy the prepared deviled eggs within 3 days.

Is this recipe freezer-friendly?

No, I would not recommend freezing hard boiled eggs or deviled eggs.

How to store leftover Buffalo Deviled Eggs:

These are best when served within 24 hours of making, but are still fine to eat after that. You can prep them ahead for travel, using a deviled egg tray or small container to pack tightly. Store in the fridge in an airtight container for up to 3 days.