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Buffalo blue cheese deviled eggs

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Kicked up deviled eggs!

Give those classic deviled eggs a kick by adding blue cheese and Buffalo wing sauce! They're quick and easy to prepare and will disappear in a flash!

Kicked up deviled eggs!

These Buffalo blue cheese deviled eggs can be made a day in advance, just cover them carefully with plastic wrap and place them in a safe place in the fridge. Consider doubling or quadrupling this recipe if making for a party or group!

Buffalo blue cheese deviled egg recipe

Yields 12 deviled eggs


  • 6 hard-boiled eggs, neatly peeled and cut in half lengthwise, whites and yolks separated and reserved
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, very finely diced
  • 1/2 teaspoon green onion, very finely diced (optional)
  • 3 teaspoons Buffalo sauce, such as FRANK'S RedHot Wing sauce
  • 1/8 teaspoon celery seed
  • Additional diced parsley and very finely diced fresh celery for garnish


  1. In a medium bowl, with a fork, smash together very well the reserved yolks, blue cheese, mayonnaise, one tablespoon fresh parsley, green onion (if using), Buffalo wing sauce and celery seed
  2. Once totally combined, neatly spoon or pipe into reserved egg white halves.
  3. Garnish with chopped parsley and celery. Refrigerate until ready to serve.

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