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Buffalo Blue Cheese Deviled Eggs

buffalo deviled eggs plated with blue cheese and chive garnish

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It’s football season and with that comes tailgating! I am a huge football fan, both NCAA and NFL – and a season ticket holder to my alma mater, The Pennsylvania State University.  I will always have a special place in my heart for Penn State and I take my family and friends up to State College every Saturday for home games. These tailgates tend to become a sizable party and deviled eggs are always a huge hit.

I love doing deviled eggs because there are just so many things you can add to the basic yolk/mayonnaise mixture to customize the eggs and make them unique. My favorite deviled eggs combine the incredible flavor of Moore’s Original Buffalo Wing Sauce and crumbled blue cheese. While they may be small, each of these party-friendly bites packs big, bold flavor that you and your guests will enjoy – no wet-naps needed!

Step-by-step with photos | Download recipe (PDF – 1MB)

Buffalo Deviled Eggs

Serves: 8-12 | Prep time: 15 min | Cook time: 10 min

Ingredients

12 large eggs
1/2 cup mayonnaise
4 tbsp Moore’s Original Buffalo Wing Sauce
3 tbsp prepared horseradish (optional)
1 tbsp Dijon mustard
Salt and pepper to taste
2 tbsp minced chives
1/4 cup crumbled blue cheese

Directions

  1. Put the eggs in a single layer in a pan and fill with water to cover the eggs.
  2. Place the pan, uncovered, over high heat until the water reaches a rolling boil.
  3. Cover and reduce heat to a slow boil for 5 minutes then remove from heat and allow eggs and water to come to room temp.
  4. Once the eggs are cooled, peel the shells.
  5. Cut each egg in half, lengthwise, and carefully remove the yolk into a bowl.
  6. Mash the egg yolks and stir in the mayonnaise, Moore’s Original Buffalo Wing Sauce, Dijon mustard, and horseradish, if using. Add salt and pepper to taste.
  7. Spoon some of the yolk mixture into the hollow of each egg white or place the yolk mixture in a piping bag and pipe into the hollow of each egg white.
  8. Arrange the eggs on a platter and garnish with the minced chives and blue cheese crumbles.

Step-by-Step

Step 1: Put the eggs in a single layer in a pan and fill with water to cover the eggs.

Step 2: Place the pan, uncovered, over high heat until the water reaches a rolling boil.

Step 3: Cover and reduce heat to a slow boil for 5 minutes then remove from heat and allow eggs and water to come to room temp.

peeled hard boiled eggs for buffalo deviled eggs

Step 4: Once the eggs are cool, peel the shells. If you’re planning to take these with you to a tailgating event, you can stop at this point, pack the hard boiled eggs in a container, and finish the prep on site. Just remember to bring a knife to cut the eggs and to bring along the rest of your ingredients, which can even be pre-measured into a bowl for combining with the yolks when you arrive.

Step 5: Cut each egg in half, lengthwise, and carefully remove the yolk into a bowl.

Step 6: Mash the egg yolks and stir in the mayonnaise, Moore’s Original Buffalo Wing Sauce, Dijon mustard, and horseradish, if using. Add salt and pepper to taste.

Step 7: Spoon some of the yolk mixture into the hollow of each egg white or place the yolk mixture in a piping bag and pipe into the whites. If you don’t have a piping bag, a gallon-size zip-top plastic bag works great. Simply scoop the yolk mixture into the bag and squeeze out as much air as you can before sealing the top. Then, when you’re ready to fill the eggs, just snip off a bottom corner of the bag and squeeze the filling into the egg whites.

Step 8: Arrange the eggs on a platter and garnish with the minced chives and blue cheese crumbles.

Printable Recipe

Download this recipe as a PDF