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Easy to Make Spicy Deviled Eggs
What to Serve with Buffalo Deviled Eggs
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Variations to Spicy Deviled Eggs
- Hot Sauce: You can use hot sauce instead of buffalo sauce to get a similar flavor.
- Red Pepper Flakes: You can top these deviled eggs with red pepper flakes as a way to add a bit more heat and flavor. I also use this to distinguish the spicy eggs from the regular style.
- Use Ranch: Instead of using blue cheese, you can a bit of ranch dressing. This gives a bit of cooling to the heat of the egg.
Ingredients
- eggs
- light mayonnaise
- plain non-fat Greek yogurt
- Buffalo wing sauce
- salt
- celery
- reduced-fat bleu cheese crumbles
Directions:
Directions:Take the eggs out of the refrigerator for 10 minutes prior to cooking to allow them to get close to room temperature.
In a pot large enough to comfortably hold all of the eggs, bring water to a boil (enough water to cover the eggs by at least 1 inch).
When the water comes to a boil, add the eggs and boil them for 3 minutes.
At the end of 3 minutes, remove the pot from the heat and cover it for 15 minutes.
Drain the eggs and run cool water over them to quickly cool them down.
Gently crack the fat end of the egg on a hard surface and peel the shell away. Repeat on the rest of the eggs. They should peel easily, leaving the white of the egg intact.
Rinse them under cool running water to remove any bits of shell left behind from peeling.
Slice the eggs in half lengthwise so there are 24 halves, and discard the yolks from 12 of them, while keeping all 24 whites intact. 
Add the remaining 12 yolks to a large mixing bowl with the mayonnaise, yogurt, wing sauce, and salt and mash with a fork until smooth. 
Put the spicy deviled eggs filling in a gallon-size resealable bag or a pastry bag, and cut a ¼ inch tip at the end. Pipe all 24 egg whites evenly with the filling (about 1½ teaspoons per egg white). 
Top each deviled egg evenly with the diced celery and bleu cheese crumbles.
Garnish additionally with a small celery leaf if desired.
Buffalo Spicy Deviled Eggs
Ingredients
- 12 eggs
- 3 tablespoons light mayonnaise
- 3 tablespoons plain non-fat Greek yogurt
- 1 tablespoon Buffalo wing sauce
- ⅛ teaspoon salt
- 2 tablespoons celery very small dice (about ¼ of 1 celery rib)
- 1 tablespoon reduced-fat bleu cheese crumbles
Instructions
- Take the eggs out of the refrigerator for 10 minutes prior to cooking to allow them to get close to room temperature.
- In a pot large enough to comfortably hold all of the eggs, bring water to a boil (enough water to cover the eggs by at least 1 inch).
- When the water comes to a boil, add the eggs and boil them for 3 minutes.
- At the end of 3 minutes, remove the pot from the heat and cover it for 15 minutes.
- Drain the eggs and run cool water over them to quickly cool them down.
- Gently crack the fat end of the egg on a hard surface and peel the shell away. Repeat on the rest of the eggs. They should peel easily, leaving the white of the egg intact.
- Rinse them under cool running water to remove any bits of shell left behind from peeling.
- Slice the eggs in half lengthwise so there are 24 halves, and discard the yolks from 12 of them, while keeping all 24 whites intact.
- Add the remaining 12 yolks to a large mixing bowl with the mayonnaise, yogurt, wing sauce, and salt and mash with a fork until smooth.
- Put the egg filling in a gallon-size resealable bag or a pastry bag, and cut a ¼ inch tip at the end. Pipe all 24 egg whites evenly with the filling (about 1½ teaspoons per egg white).
- Top each deviled egg evenly with the diced celery and bleu cheese crumbles.
- Garnish additionally with a small celery leaf if desired.
Notes
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