Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons buffalo sauce (plus more for drizzling)
- 2 tablespoons crumbled blue cheese (plus more for topping)
- 1 teaspoon white vinegar or lemon juice
- Salt and black pepper to taste
- 2 tablespoons finely diced celery
- Paprika for garnish (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat and cover it with a lid.
- Let the eggs sit in the hot water for 10-12 minutes. While they’re cooking, prepare an ice bath by filling a large bowl with ice and cold water.
- Transfer the cooked eggs to the ice bath using a slotted spoon and let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl.
- Add the mayonnaise, buffalo sauce, blue cheese, vinegar, salt, and pepper to the yolks. Mash everything together with a fork until smooth and creamy, or use a hand mixer for an even silkier texture.
- Taste the filling and adjust the seasoning if needed. If you want more heat, add another tablespoon of buffalo sauce.
- Spoon or pipe the yolk mixture back into the egg white halves. A piping bag or zip-top bag with the corner snipped off makes this easier and looks nicer, but a spoon works just fine.
- Top each egg with a sprinkle of blue cheese crumbles and some diced celery. If you want them to look extra fancy, add a light drizzle of buffalo sauce and a tiny pinch of paprika.
- Chill the eggs in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and firms up the filling.
- Serve them cold and watch them disappear. Store any leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
