Marry This Pioneer Woman Buffalo Deviled Eggs recipe is a spicy and creamy appetizer, which is made with Louisiana hot sauce and crumbled blue cheese. It’s the perfect party appetizer, ready in just 25 minutes.
Jump to RecipePioneer Woman Buffalo Deviled Eggs Recipe Ingredients
- 1 dozen hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 2 tablespoons ranch dressing
- 2 tablespoons Louisiana hot sauce, such as Frank’s RedHot, or more to taste
- Kosher salt and freshly ground black pepper
- 2 tablespoons crumbled blue cheese, plus more for serving
- 1 stalk celery, finely diced, leaves reserved for garnish
How To Make Pioneer Woman Buffalo Deviled Eggs
- Prepare the Egg Yolks: Slice the peeled, hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in the bowl of a stand mixer fitted with the whisk attachment (or a regular bowl). Arrange the egg white halves on a serving platter.
- Make the Filling: Add the mayonnaise, ranch dressing, and hot sauce to the bowl with the egg yolks. Season with salt and pepper. Whisk the mixture until it is completely smooth and creamy.
- Fold in Mix-Ins: Using a rubber spatula, gently fold the 2 tablespoons of crumbled blue cheese and the finely diced celery into the yolk mixture.
- Fill and Garnish: Spoon a generous amount of the filling into each egg white half. Sprinkle the remaining crumbled blue cheese and the reserved celery leaves over the top before serving.
Recipe Tips
- How do I peel hard-boiled eggs easily? For the cleanest peel, make sure your hard-boiled eggs are fully cooled before you begin. Peeling them under a thin stream of cold running water can also help the shell come off more easily.
- How spicy are these deviled eggs? The heat level is adjustable. The recipe calls for 2 tablespoons of hot sauce for a classic buffalo flavor, but you can add more or less to suit your personal preference.
- How can I make the filling extra creamy? For an even creamier and tangier filling, the original recipe notes suggest you can add a dollop of sour cream along with the mayonnaise and ranch dressing.
- What are some other garnish ideas? In addition to the blue cheese and celery leaves, a sprinkle of finely chopped fresh chives or parsley would add a nice pop of color and fresh flavor.
What To Serve With Buffalo Deviled Eggs
These deviled eggs are a perfect party appetizer and stand on their own, but they are also great served on a platter with:
- Crisp celery and carrot sticks
- Crackers
- As part of a larger game-day or party spread with other appetizers.
How To Store Buffalo Deviled Eggs
- Refrigerate: Store the deviled eggs in a single layer in an airtight container in the refrigerator. They are best enjoyed within 2 days.
- Transporting: If you’re taking them to a party, a deviled egg carrier is a great tool to keep them from sliding around.
Buffalo Deviled Eggs Nutrition Facts
- Calories: 197 kcal
- Protein: 7g
- Carbohydrates: 2g
- Fat: 18g
- Saturated Fat: 5g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I make these ahead of time?
Yes. You can prepare the filling and store it in an airtight container or a piping bag in the refrigerator for up to 24 hours. Keep the egg white halves separate. Fill the eggs just before serving for the freshest result.
How do I get the filling into the egg whites neatly?
For a clean, professional look, transfer the yolk filling to a piping bag (or a zip-top bag with the corner snipped off) and pipe the filling into the egg whites.
What if I don’t like blue cheese?
If you’re not a fan of blue cheese, you can simply omit it. For a different flavor, you could fold in an equal amount of finely shredded sharp cheddar cheese instead.
Try More Recipes:
Pioneer Woman Buffalo Deviled Eggs Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy24
servings25
minutes197
kcalA spicy twist on a classic party appetizer, these deviled eggs are packed with the bold flavors of buffalo hot sauce, ranch, and blue cheese.
Ingredients
1 dozen hard-boiled eggs, peeled
¼ cup mayonnaise
2 tbsp ranch dressing
2 tbsp Louisiana hot sauce (like Frank’s RedHot)
2 tbsp crumbled blue cheese, plus more for garnish
1 stalk celery, finely diced
Salt and pepper to taste
Directions
- Slice the hard-boiled eggs in half lengthwise and transfer the yolks to a bowl.
- Mash the yolks and whisk in the mayonnaise, ranch dressing, and hot sauce until smooth. Season with salt and pepper.
- Gently fold in the 2 tablespoons of blue cheese and the diced celery.
- Spoon or pipe the filling generously into the egg white halves.
- Garnish with extra crumbled blue cheese and reserved celery leaves.
- Serve chilled.
Notes
- Ensure the hard-boiled eggs are completely cool before peeling for the easiest removal of the shell.
- You can easily adjust the amount of hot sauce to control the spice level.
- For the neatest presentation, use a piping bag to fill the egg whites.
- These can be prepared a day in advance; just store the filling and egg whites separately and assemble before serving.
