Buffalo Blue Cheese Deviled Eggs

A vegetarian alternative to a game day favorite

Print Pin

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: buffalo, buffalo blue cheese deviled eggs, buffalo deviled eggs, deviled eggs, vegetarian

Servings: deviled eggs

Calories:

Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in a separate mixing bowl.
In the bowl with the egg yolks, combine the yogurt, buffalo spice blend, and blue cheese. Use a fork to mash until desired consistency.
Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.

If you prefer to hardboil your own eggs, grab this easy InstantPot recipe HERE
You can make the filling ahead of time and fill the eggs later. This is especially helpful if you are traveling with these eggs!
For the yogurt, I recommend Siggi’s due to its thick consistency.
You can use any dry Buffalo Spice Blend or swap half the amount for a hot sauce of choice.
Buffalo Blue Cheese Deviled Eggs recipe adapted from Cupcakes & Kale Chips