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Buffalo Deviled Eggs

Deviled eggs with the flavors of hot sauce & blue cheese."


12 hard boiled eggs – peeled
1/2 cup blue cheese – crumbled
1/2 cup mayonnaise
3 teaspoons dried parsley
2 celery stalks – finely minced
1 teaspoon Buffalo or Tabasco sauce
Salt & Pepper – to taste
paprika (optional)


1. Cut peeled eggs in half lengthwise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add blue cheese, mayonnaise, parsley, celery, and Tabasco. Mix well and salt and pepper to your liking.

2. Spoon or pipe the filling back into egg white.

3. Cover and refrigerate at least one hour before serving.

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Nutritional Information
Per Serving

no nutrition information available

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