Rating: 3.8 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

My family loves deviled eggs, so I decided to make a little twist on our regular recipe, inspired by the flavors of Buffalo chicken. They are spicy, but not too spicy for my young kids, and it's easy to change the level of spiciness to suit your taste.

Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
12
Yield:
12 deviled eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

  • Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

Nutrition Facts

61 calories; protein 3.3g; carbohydrates 0.6g; fat 5.1g; cholesterol 94.4mg; sodium 97mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
05/25/2014
We are eating these as we speak we like them! I didn't use the paprika or celery and had to add a little more ranch and a little more buffalo sauce which made it kind of too thin but we enjoyed these and will be making it again thanks for the recipe! Read More
(1)

Most helpful critical review

Rating: 3 stars
02/23/2014
Loved the idea of these but the filling turned out quite runny and for us there wasn't enough 'buffalo' flavor. I also think these would've been better with some crumbled blue cheese either inside or on top. These were nice to try for something different though. Thanks for sharing.:) Read More
(1)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/24/2014
We are eating these as we speak we like them! I didn't use the paprika or celery and had to add a little more ranch and a little more buffalo sauce which made it kind of too thin but we enjoyed these and will be making it again thanks for the recipe! Read More
(1)
Rating: 5 stars
10/06/2021
I really loved these eggs. You do need to adjust the ranch dressing per your brand. Some are more watery then others. If yours is watery, use less. If it's thicker, you can use the amount called for. Also, decrease the ranch dressing if you use more buffalo hot sauce. Great flavor. Don't skip the celery topping. I made thin slices and topped each egg with that and a sprinkle of cayenne. Yummy, easy, and different. Read More
(1)
Rating: 3 stars
02/23/2014
Loved the idea of these but the filling turned out quite runny and for us there wasn't enough 'buffalo' flavor. I also think these would've been better with some crumbled blue cheese either inside or on top. These were nice to try for something different though. Thanks for sharing.:) Read More
(1)
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Rating: 3 stars
10/18/2021
As written, there is nothing really “buffalo” about the flavor. These also come out really runny. I made a second batch with half the ranch and double the buffalo sauce and they had much better flavor and consistency. I also feel these need salt to bring out the flavors. Not sure what was intended by cutting the celery in “tiny stalks”, but I just did some thin slices and that worked out great. A tiny bit of crumbled blue cheese on top would have been a nice touch. Read More
Rating: 4 stars
11/30/2020
Different, to say the least! I liked the recipe and probably will make it again. Read More