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While I find Deviled Eggs to be a polarizing food in every sense of the word, transforming them into Buffalo Deviled Eggs may just mitigate the issue.
Buffalo Deviled Eggs
Because who could turn down an ultra creamy buffalo-packed filling studded with tangy Greek yogurt and a topping of crisp bacon, delicate chives and flaky sea salt? Not anyone I know.
I don’t know why I haven’t thought of Buffalo Deviled Eggs before. Over the years I’ve turned them into pinwheels, egg rolls, and meatballs so why not deviled eggs? This recipe may have even been the catalyst to get my husband to admit deviled eggs are not merely an unappetizing hors dourve of the past. Bonus? They’re just as easy to throw together as the classic version and much healthier due to the omission of mayo.
Let’s get started!
Ingredients in Buffalo Deviled Eggs
Eggs. This is a no brainer. Try to use large eggs if you have them. Some people say older eggs work better but I’ve used both and honestly I don’t think it matters.
Cream cheese. I had whipped chive cream cheese in my fridge so that’s what I used but any light cream cheese will work great. It is imperative it’s room temperature so that it blends into the yolk.
Yogurt. Non-fat plain Greek yogurt is my secret weapon in just about anything requiring full fat mayo or sour cream. When it’s mixed in with other ingredients I truly don’t miss the heavier stuff.
Buffalo sauce. We always use Frank’s. It’s my husbands favorite therefore my favorite but any hot sauce will work (truffle would be delicious!).
Bacon. There is no better combo than bacon and buffalo.
Chives. I take that back. There is no better combo than bacon, buffalo and chives.
Salt. I love to top these with flaky maldon sea salt but it’s not necessary if you don’t already have it.
Let’s Make Buffalo Deviled Eggs
Cook the bacon. Preheat oven to 400 degrees. Line a small baking sheet with foil. Cook the bacon for 15 until brown and crisp. Drain on paper towels and then chop very finely
Hard-boil the eggs. Fill a large pot with water. Bring to a boil. Slowly lower the eggs into the water with a slotted spoon or sieve. Cook for 9 minutes. Run all the eggs under cold water until they are cool enough to handle. (I find they peel easier if they are still warm.) Gently tap an egg on a hard surface and crack all the way around the egg. Gently roll the egg on the hard surface. While cool water is running, peel the egg from the bottom more flat part of the egg. The more water you let into the egg shell, the easier they will be to peel. I will often, crack, roll and place back in cool water, then peel after I’ve cracked them all. Repeat with remaining eggs.
Remove the yolks. Slice each egg in half lengthwise. Remove the yolk and transfer to the bottom of a stand mixer bowl.
Mix! Add the SOFTENED cream cheese to the bowl along with the egg yolks. Use the whisk attachment to beat the egg yolks on a medium speed until they start to become creamy. Add the Greek yogurt, buffalo sauce and salt. Whisk on high until the mixture becomes ultra creamy.
Fill. Add the mixture to a pastry bag, cut the tip off. Pipe filling into each egg. Alternatively, you may use a sturdy zip lock bag or a simple spoon (though this doesn’t look nearly as pretty).
Finish. Sprinkle with the bacon bits and chopped chive.
Can I make Buffalo Deviled Eggs ahead of time?
YES! You can hard-boil the eggs up to two days in advance as well as the filling. Pipe them up to one day in advance. You can also cook the bacon one day ahead. Simply reheat in a 400 degree oven until crisp.
Tips and Tricks for Recipe Success
- Don’t over-boil the eggs or the filling will be tough to get super creamy.
- If your filling is too thick to pipe, add more greek yogurt one teaspoon at a time until you get a consistency where you are able to pipe. YOU DO NOT WANT THE MIXTURE RUNNY or there will be very messy and unappetizing.
Substitutions
- If you don’t care about calories, swap out the Greek yogurt for classic mayo or even sour cream.
- If you love blue cheese, add in an ounce of blue cheese to the filling and whisk or sprinkle with blue cheese on top.
- A drizzle of ranch on top would be delicious!
Deviled Buffalo Eggs
Ingredients
- 1 dozen hard boiled eggs
- 4 tbsp Greek yogurt
- 3 1/2 tbsp buffalo sauce
- 3 tbsp cream cheese
- 4 slices cooked bacon, finely chopped
- 2 tbsp finely sliced chives
Instructions
- Preheat oven to 400 degrees. Line a small baking sheet with foil.
- Fill a large pot with water. Bring to a boil. Slowly lower the eggs into the water. Cook for 9 minutes. Run under cold water until cool enough to handler. Gently tap an egg on a hard surface and crack all the way around the egg. Gently roll the egg on the hard surface. While cool water is running, peel the egg from the bottom more flat part of the egg. The more water you let into the egg shell, the easier they will be to peel. Repeat with remaining eggs.
- Slice each egg in half lengthwise. Remove the yolk and transfer to the bottom of a stand mixer bowl.
- Add the cream cheese to the bowl along with the egg yolks. Use the whisk attachment to beat the egg yolks on a medium speed until they start to become creamy. Add the Greek yogurt, buffalo sauce and salt. Whisk on high until the mixture becomes ultra creamy. You may need to scrape down the bowl from time to time. If the mixture is not cream, add a teaspoon of Greek yogurt until it becomes creamy but still thick enough to be sturdy in the eggs. YOU DO NOT WANT THE MIXTURE RUNNY.
- Add the mixture to a pastry bag, cut the tip off. Pipe into each egg. Alternatively, you may use a sturdy zip lock bag or a simple spoon (though this doesn't look nearly as pretty). Sprinkle with the bacon bits and chopped chive.
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