Buffalo Deviled Egg Bites

These buffalo egg bites are the perfect appetizer for the big game!


Recipe Copyright © 2019 Cheryl S. for Eggland’s Best.

Nutrition Facts

Buffalo Deviled Egg Bites


38 Per Serving


3g Per Serving


0g Per Serving
Calories 38
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 86 mg
Sodium 116 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars 0 g
Protein 3 g

Dietary Exchanges
1/2 lean meat


Servings  12   Serving Size   1/2 egg

  • 6 large eggs
  • 2 tablespoons light mayonnaise
  • 1 tablespoon hot wing sauce (lowest sodium available)
  • 1/8 teaspoon salt
  • 1/8 teaspoon Black pepper
  • 1 tablespoon finely crumbled low-fat blue cheese
  • 1 tablespoon chopped celery


Tip: Click on step to mark as complete.

  1. To hard cook the eggs, gently place them in a large saucepan or pot. Add cold water to cover the eggs by 1 1/2 inches. Bring the water to a boil over high heat. When the water is boiling, remove the pan from the stove.
  2. Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
  3. Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
  4. Transfer the yolks to a medium bowl. Add the mayonnaise, hot-wing sauce, salt and pepper. Stir until combined. The mixture should be smooth.
  5. Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
  6. Sprinkle the blue cheese and celery on top of the filling.


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