Buffalo Deviled Eggs

Prep Time
Cook Time
Ready In

"I have noticed that deviled eggs are making a comeback as a party food; they are a great game day or pot-luck snack/appetizer. I have been playing around, coming up with new recipes for different ways to make these interesting; this is so far up there as one of my favorites. If you do not have access to the Frank's RedHot Sauce, I have developed a copycat recipe for it and posted it here #recipe13676"

Original recipe yields 12 servings


  • Serving Size: 1 (46.6 g)
  • Calories 62.2
  • Total Fat - 4.2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 106.5 mg
  • Sodium - 196.6 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.4 g
  • Protein - 4.1 g
  • Calcium - 29.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

Place the eggs, hot sauce, soy sauce and garlic powder in a large re-sealable plastic bag and swish to coat the eggs; marinate for 24 hours, swishing the bag a few times to distribute the marinade evenly on the eggs.

Step 2

Remove the eggs from marinade and gently pat dry.

Step 3

Slice them in half, lengthwise, gently removing the yolks and placing them in a mixing bowl; mix while mashing with the mayonnaise, blue cheese, chives and celery.

Step 4

Fill the egg whites with yolk mixture and drizzle the eggs with a bit of Frank’s RedHot sauce; garnish with chopped celery leaves.

Step 5

Place in the refrigerator until ready to eat.

Step 6


NOTE: These taste better after sitting in the refrigerator for a couple of hours or more

Tips & Variations

No special items needed.