Buffalo deviled eggs closeup

Buffalo Deviled Eggs Recipe

Prep Time

5 minutes

Cook Time

40 minutes

Serving Yield


This buffalo deviled eggs recipe is also gluten-free, and perfect for Super Bowl Sunday, or any Sunday for that matter!  A delicious bevy of our pasture-raised yolks, blue cheese, Lola’s Buffa-Lola Hot Sauce, and crispy celery make for the perfect bite… or two!


6 Farmers Hen House eggs


3 tbsp. blue cheese dressing

3 tbsp. Lola’s Buffa-Lola Fine Hot Sauce

1 tbsp Maytag blue cheese crumbles

1/4 tsp salt

1/8 tsp pepper

Garnish (all optional)

3 tbsp finely diced celery hearts

12 celery heart leaves

2 tbsp Maytag blue cheese crumbles

2 tsp Lola’s Buffa-Lola Fine Hot Sauce

Pinch of cayenne pepper


Boiling the eggs

Step 1

Place eggs in cold water and bring to a boil uncovered.

Step 2

Allow eggs to boil for 5 minutes.

Step 3

Turn off heat, and cover eggs.

Step 4

Let stand for 20 minutes.

Step 5

Rinse with cold water and refrigerate until using.


Step 1

Peel eggs and cut in half.

Step 2

Remove yolks and place them in a food processor.

Step 3

Add remaining “filling” ingredients to processor and process until smooth.

Step 4

Scoop out filling into plastic Ziplock bag and snip the tip of the bag

Step 5

Pipe the filling into each empty egg white.


Step 1

On each egg, sprinkle diced celery, crumbled blue cheese, a dash of hot sauce, a pinch of cayenne (more if you like it spicy), and a celery leaf.

keto deviled eggs