Buffalo Stuffed Eggs
Spice up your appetizer game with these irresistible Buffalo Stuffed Eggs, a bold twist on classic deviled eggs! Perfectly cooked and peeled hard-boiled eggs are transformed with a rich and creamy filling made from tangy buffalo wing sauce, crumbled blue cheese, and a hint of garlic powder for extra depth. Finely diced celery adds a refreshing crunch, while a sprinkle of paprika and fresh parsley lends a pop of color and flavor to each bite. Ready in just 30 minutes, these crowd-pleasing bites are perfect for game day, potlucks, or any gathering that calls for a zesty, protein-packed snack. With their balance of heat, creaminess, and crunch, these buffalo-inspired treats are sure to be the star of your appetizer spread!
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 0.25 cups Mayonnaise
- 2 tablespoons Buffalo wing sauce
- 0.25 cups Blue cheese crumbles
- 2 tablespoons Celery, finely diced
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika (for garnish)
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Place the eggs in a single layer in a large saucepan and cover them with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with ice water.
After 10-12 minutes, immediately transfer the eggs to the ice bath to cool for at least 5 minutes.
Peel the cooled eggs under running water to remove the shells easily. Pat the eggs dry with a paper towel.
Slice each egg in half lengthwise and gently remove the yolks, placing the yolks in a medium mixing bowl. Set the egg whites aside on a serving platter.
Using a fork, mash the yolks until they are crumbly and smooth.
Add the mayonnaise, buffalo wing sauce, blue cheese crumbles, diced celery, garlic powder, salt, and black pepper to the bowl with the mashed yolks. Mix until well combined and creamy.
Transfer the egg yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off.
Pipe the yolk mixture evenly into the egg white halves, mounding it slightly above the surface.
Sprinkle the filled eggs with paprika and fresh parsley, if desired, for garnish.
Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2311 mg | 770% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 500 mg | 38% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
