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Buffalo Style Deviled Eggs

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Hi, I’m Deb from Cooking on the Front Burner to say let’s go on a picnic! As most of you know our friend Lisa is moving from Iowa to Arizona this weekend which I know has been no picnic for her getting ready! Sorry for the pun! Now she is heading onto greener desert-y pastures.
buffalo style deviled eggs topped with blue cheese crumbles on a white egg platter
I’m her neighbor to the north in Minnesota and I can’t understand why she is giving up our snowy, cold winters for sun and warmth – kidding – I know exactly why she is doing it. Now I’ll have someplace to visit when I want to escape! Right, Lisa?? {Yes, of course – you are always welcome Deb!}

It is still summer around these parts – thanks goodness! So I’m sharing one of our favorite appetizers, deviled eggs. I normally just make plain filling with no fancy ingredients but today I’m sharing these Buffalo Style Deviled Eggs. Not only great for a picnic but with football season coming up, these are sure to be a hit!

Buffalo Style Eggs with celery on a white egg platter

How to make Buffalo Style Deviled Eggs:

Place eggs in a saucepan and cover with water

Bring to boil and boil for 10 minutes

Remove from heat and cool by running under cold water

Remove shells and cut eggs in half lengthwise

Scoop out yolk and mash with fork

Add mayo, celery and hot sauce and combine well

Divide mixture between eggs and top with crumbled bleu cheese

Serve immediately or refrigerate until needed

buffalo style eggs topped with blue cheese crumbles and surrounded by celery leaves on a white egg platter

Lisa, I wish you the best on your move! Let me know when you are ready for guests!

Don’t those look yummy? Thank you so much Deb, I really appreciate you filling in for me while I am driving to my new home. 🙂

If those Buffalo Style Deviled Eggs have you drooling, then you definitely need to head over to see all of Deb’s other delicious recipes!

More delicious recipes from Cooking on the Front Burner:

Enjoy!!

buffalo style eggs topped with blue cheese crumbles and surrounded by celery leaves on a white egg platter

Buffalo Style Deviled Eggs

Buffalo Style Deviled Eggs - Not only great for a picnic but with football season coming up, these are sure to be a hit!
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: American
Keyword: eggs, appetizer, party, food, recipe, buffalo, celery
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 Servings
Calories: 52kcal
Author: Lisa Johnson

Ingredients

  • 12 eggs
  • ¼ cup minced celery
  • cup mayo
  • 2 tablespoons buffalo hot sauce
  • Bleu cheese to garnish

Instructions

  • Place eggs in a saucepan and cover with water
  • Bring to boil and boil for 10 minutes
  • Remove from heat and cool by running under cold water
  • Remove shells and cut eggs in half lengthwise
  • Scoop out yolk and mash with fork
  • Add mayo, celery and hot sauce and combine well
  • Divide mixture between eggs and top with crumbled bleu cheese
  • Serve immediately or refrigerate until needed

Nutrition

Calories: 52kcal | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 80mg | Potassium: 34mg | Vitamin A: 125IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 0.4mg

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3 Comments

  1. Loving this and I’m drooling! You are so talented. Thanks for sharing this at our party. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we get to party with you again! Lou Lou Girls

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