Recipe Review

If You’re Not Making Buffalo Deviled Eggs, What Are You Even Doing with Your Life?

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Deviled eggs are really having a moment right now. They were a mainstay of all “fancy” parties when I was a small child, but then they seemed to disappear for a few decades. I almost forgot they existed, but then they started popping up again everywhere — and in a lot more variations than I ever imagined.

Designer deviled eggs often show up on the appetizer menus at swanky cocktail bars, where they make a lot of sense because they’re small, but substantial and full of protein, so they’re a good thing to have around if people will be drinking. Classic deviled eggs with mayonnaise and mustard are a great standby, but you can get really creative with fillings. These spicy deviled eggs with bacon and goat cheese are basically eggs dressed up as Buffalo wings, which makes them the perfect bar snack, or just a great thing to eat at a picnic or in front of the TV.

Like all deviled egg recipes, this one starts with hard-boiled eggs. Make 12, then slice them all in half and put the yolks in a food processor with the classic combination of mayonnaise, salt and pepper, and a bit of Dijon mustard. Then add a bit of garlic powder, some Greek yogurt and goat cheese to make the filling extra creamy, and some Buffalo sauce to make it hot and tangy. Blend it all together until it’s smooth.

To make the finished eggs look extra fancy, put the filling into a pastry bag and pipe it into the hard-boiled egg halves. You can also just spoon the filling into the egg halves. Either way they’ll taste the same!

Drizzle more of the Buffalo sauce over the tops of the eggs, then garnish them with chopped crispy bacon and sliced green onions. The bacon gives them a great crunch, and you’ll wind up with a deviled egg that’s creamy, spicy, tangy, and full of bacon bits. With so many great things going on in one bite, your friends and family will go totally nuts for these.

Get the recipe: Buffalo Bacon and Goat Cheese Deviled Eggs from How Sweet Eats

Credit: Faith Durand

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