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All the classic flavors of buffalo wings stuffed into eggs. It makes the perfect appetizer to serve at your next party or game day!
Deviled eggs is probably one of the most popular party appetizers around. They always seem to be a favorite at pot luck lunches too!
If you are a fan of Buffalo Wings, you are going to love these tasty little bites! I spruced up traditional deviled eggs with the classic flavors of our beloved buffalo wings.
I use my favorite hot sauce- Frank’s, my homemade Blue Cheese Dressing, mayonnaise (which I also make myself), cream cheese and of course eggs! I also add a little celery salt and garnish with blue cheese crumbles and sliced celery. Let me tell you that these are absolutely amazing!
If you’re having a party and want to make these ahead of time, you certainly can. I have the perfect storage container that I use to keep mine in, which I talk more about, down below.
These eggs have such bold flavors that will have your guests coming back for more! They also make a great snack when you’re trying to increase your healthy fats.
How to Make Buffalo Deviled Eggs
10 whole eggs, hard boiled
1/4 cup cream cheese
1 1/2 tablespoons hot sauce (I use Frank’s)
Pinch of celery salt
Optional: Sliced celery and blue cheese crumbles for garnish
Hard boil the eggs and peel them. I highly recommend using Maya’s (Wholesome Yum) method of How to Boil Eggs Perfectly Every Time. See more on that in my recipe tips…
Cut them in half. Scoop out the yolks and add them to a mixing bowl.
Add in the remaining ingredients and mix using a hand mixer or by hand.
Add the mixture into the halved egg whites, I like to pipe using a star tip.
Top with the optional blue cheese crumbles and sliced celery and serve! You can make these ahead of time, just store them in the fridge till you are ready to serve.
Preparing the Eggs
The eggs that you use won’t matter much, but personally I only buy cage-free organic eggs. The organic part is important, as well as what the chickens are fed. The cage-free part is my own personal preference, because I’m a huge animal lover. I am VERY much against caging up animals or treating them poorly! All animals should be allowed to roam freely.
As I mentioned in the preparation, I used Maya’s (Wholesome Yum) method of How to Boil Eggs Perfectly Every Time. Not only did her method give me perfectly cooked eggs (I did 10 minutes for hard boiled), but she also gives a great timetable for boiling eggs depending on how you want your egg cooked. It’s definitely worth checking out and bookmarking!
For the most part, my eggs also peeled perfectly, which is exactly what you want in making deviled eggs. There’s nothing more annoying when you boil your eggs and start peeling and the shells just won’t come off. So you end up with eggs that have divots in them instead of nice smooth eggs.
You can use any Keto friendly mayonnaise that you like or you can make your own, it’s entirely up to you. I have a super Easy Homemade Mayonnaise recipe that you can check out, if you feel inclined to give it a shot. My favorite oils to use are avocado oil and light olive oil. Do what works best for you.
I also make my own Blue Cheese Dressing, which is easy and tastes better than anything I’ve ever bought in a bottle. But again, you do what works best for you. If you buy it in a store, just be mindful of the ingredients and check for hidden carbs.
The hot sauce is pretty basic, use what you like, personally I use Frank’s. It’s my go-to hot sauce that I use for my Homemade Buffalo Wing Sauce and I love it.
If you’re not keen on using mayonnaise, you can substitute with sour cream. It will add more carbs, so be sure to adjust accordingly. You can also substitute mascarpone for the cream cheese if that’s what you have on hand. Mascarpone has less carbs, so you can make that adjustment as well. If you don’t care for blue cheese, but still want a crumbled cheese for garnish, you can use goat cheese.
I happened to love all 3 of these substitutions, but for this particular recipe, I prefer making the recipe as written. They will taste more like buffalo wings and the blue cheese that I always eat with mine.
I like to pipe out the filling using a star tip to make them pretty, but this is certainly optional. You can scoop the mixture with a spoon or add it to a food storage bag and cut the tip off, then pipe into the egg halves.
I like to serve these on a platter, garnished with crumbled blue cheese over the top and spilled over the sides a little. I also top with some slices of fresh celery for a little added texture, which I love.
What I like about presenting them this way, is it makes it fairly obvious what flavor the deviled eggs are. Alternatively, you can sprinkle some paprika, which is pretty traditional, top with one chunk of blue cheese and maybe a piece of celery leaf.
Store leftovers in the fridge for a few days. I found this deviled eggs storage container made by Rubbermaid and it comes with a lid. You can buy them on Amazon, or even at Walmart.
It does a great job of keeping them from flipping over and holding them perfectly in place. Yeah, I’m really into cool kitchen things like that!
More Buffalo inspired Keto and Low Carb recipes…
Buffalo Deviled Eggs – Keto and Low Carb
- Hard boil the eggs and peel them. I highly recommend using Maya’s (Wholesome Yum) method of How to Boil Eggs Perfectly Every Time. See more on that in my recipe tips section…
- Cut them in half. Scoop out the yolks and add them to a mixing bowl.
- Add in the remaining ingredients and mix using a hand mixer or by hand.
- Add the mixture into the halved egg whites, I like to pipe using a star tip.
- Top with the (optional) blue cheese crumbles and sliced celery and serve! You can make these ahead of time, just store them in the fridge till you are ready to serve.