Print

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe
Buffalo deviled eggs with celery green sprig and paprika on top.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Buffalo Deviled Eggs

Yield: 12 deviled egg halves 1x
Prep: 15 minutesTotal: 15 minutes

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 an instant!

Scale:

Ingredients

  • 6 hard-boiled eggs, peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoons Frank’s Original Red Hot Sauce
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt or kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • optional toppings: paprika, blue cheese crumbles, Ranch, celery leaf sprigs & sliced green onions for topping

Instructions

  1. Prep the eggs: Cut the hard-boiled eggs (6) in half lengthwise. Gently remove the yolks and add them to a medium sized bowl.
  2. Mix yolks: Use a fork to mash up the egg yolks, then add the mayonnaise (3 tablespoons), Frank’s hot sauce (1 tablespoon), mustard (2 teaspoons), garlic powder, (1/4 teaspoon), salt (1/4 teaspoon) and pepper (1/4 teaspoon). Mix well until smooth and no lumps remain.
  3. Pipe yolk mixture: Use a piping bag, Ziploc bag, or use a spoon to portion the yolk mixture into the egg white shells. It does not have to be fancy! Top with a sprinkle of paprika, and any other toppings you’d like (blue cheese crumbles, Ranch, celery leaf sprigs & sliced green onions).
  4. Serve & store: These are best when served within 24 hours of making, but are still fine to eat after that. You can travel with these deviled eggs; just be sure to pack them tightly in a small container (or grooved deviled egg container) so they don’t slide around. Store leftovers in an airtight container and enjoy within 3 days.

Notes

Hard-Boiled Eggs: For easy to peel eggs, I recommend making your HBEs in the Instant Pot. Here are stovetop instructions (follow directions for Hard).

Recipe can easily be halved for less or doubled for more people. Nutrition information estimated with MyFitnessPal.

Nutrition Information

  • Serving Size: 2 deviled egg halves (1 egg)
  • Calories: 123
  • Sugar: 0g
  • Fat: 11g
  • Carbohydrates: 1g
  • Protein: 6g
© Author: Danielle
Cuisine: American

Find it online: https://projectmealplan.com/whole30-buffalo-deviled-eggs/