Buffalo Style Stuffed Eggs
Spice up your appetizer game with these irresistible Buffalo Style Stuffed Eggs! This bold twist on classic deviled eggs combines creamy yolks, tangy Buffalo sauce, and a hint of Dijon mustard for a flavor-packed bite that’s perfect for gameday, parties, or any gathering. The creamy filling gets an upgrade with softened cream cheese and crunchy diced celery, while crumbles of blue cheese add a touch of indulgence. Garnished with fresh chives and a sprinkle of smoky paprika, these stuffed eggs deliver everything you love about Buffalo wings—minus the mess. Ready in just 25 minutes, this easy recipe is guaranteed to wow your guests!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 2 tablespoons Cream cheese, softened
- 2 tablespoons Buffalo sauce
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Celery, finely diced
- 2 tablespoons Blue cheese crumbles
- 1 tablespoon Chives, finely chopped (optional, for garnish)
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Place the eggs in a single layer in a 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 saucepan, turn off the heat, and let the eggs sit for 10-12 minutes.
Transfer the eggs to a bowl of ice water and let them cool completely (about 5 minutes). Peel the shells off the eggs and pat them dry with a paper towel.
Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the egg whites aside on a serving platter.
Mash the yolks with a fork until crumbly, then add mayonnaise, cream cheese, Buffalo sauce, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.
Gently fold in the diced celery and blue cheese crumbles to incorporate some texture into the filling.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with the corner snipped off for neat filling. Pipe the mixture into the hollowed egg white halves, slightly mounding the filling.
Garnish the stuffed eggs with chopped chives and a sprinkle of paprika if desired.
Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 361 mg | 28% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 626 mg | 13% | |
*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.
