Buffalo Bacon Deviled Eggs
My contribution to the party we go to each year was this recipe for Buffalo Bacon Deviled Eggs.
Well, it was festival day here in Bright, Indiana…which is only the most busy and exciting day in our little town.
My husband, as I was contemplating what to bring, was like “everyone loves your deviled eggs”.
True, but as you know me I had to amp them up a bit.
I mean, it is THE Bright Festival đŸ˜‰
Normal, boring deviled eggs wouldn’t do.
How to Make Buffalo Bacon Deviled Eggs
In my original recipe I use a mix of mayo and mustard.
For these I replaced the mustard with buffalo sauce.
My trick for boiling and peeling eggs is starting the eggs in cold water.
Bring them to a boil for 10 minutes.
Then let them cool for 45 minutes and peel them while they are still slightly warm.
I find that makes them MUCH easier to peel.
Once they are peeled just slice in half and pop the yolks into the same bowl with the mayo, buffalo sauce, kosher salt, and pepper.
Use a hand mixer to blend the filling together.
Then stir in some cooked, crumbled pieces of bacon.
Oh, and save some of the bacon to sprinkle over top.
Then fill the egg whites with the buffalo bacon filling.
Top the eggs with the extra bacon crumbles. I also added some eggs with blue cheese crumbles.
Not everyone loves blue cheese so I wanted to give options.
Put the eggs in the fridge for at least an hour before serving.
Buffalo Bacon Deviled Eggs were loved by all at the party!
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If you like Buffalo Bacon Deviled Eggs, try more side dish and appetizer recipe ideas…
Bacon Blue Cheese Slaw
Greek Pasta Salad
Loaded Potato Chip Dip
Deviled Egg Potato Salad with Bacon
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Buffalo Bacon Deviled Eggs
Buffalo Bacon Deviled Eggs are the perfect summer side dish for any party or celebration, buffalo sauce adds some heat and bacon adds more yumminess
Ingredients
- 12 eggs
- 1/2 cup mayo
- 1/4 cup buffalo sauce
- kosher salt, pepper
- 8 slices bacon cooked and crumbled
- Optional: blue cheese crumbles
Instructions
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Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.
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Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.
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Cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.
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Add the mayo, buffalo sauce, kosher salt, and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute.
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Add the bacon (save a small amount to sprinkle on top) into the bowl and mix with a spoon.
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Place a spoonful of the mixture into each egg white. Sprinkle with remaining bacon and blue cheese crumbles if desired. Refrigerate at least an hour before serving
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