Buffalo Deviled Eggs

Easter with a kick! Every year I make deviled eggs, and this year I wanted to try something new. This is my own creation; a good balance of richness and zesty flavor! Garnish with Buffalo wing sauce and paprika.

Original recipe makes 16 deviled eggs


8 hard-boiled eggs, halved lengthwise with yolks and whites separated
1/4 cup Greek yogurt
1 stalk celery, minced
2 tablespoons minced Anaheim chile pepper
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon hot Buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 tablespoons finely grated Cheddar cheese, or more to taste

  • PREP

    25 mins


    25 mins


  1. Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
  2. Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.


Calories: 126 kcal
Carbohydrates: 2.4 g
Cholesterol: 217 mg
Fat: 9.5 g
Fiber: 0.2 g
Protein: 7.4 g
Sodium: 282 mg