Hi friends! If you are a fan of buffalo sauce + blue cheese then have I got a fun recipe for you: 

Say hello to blue cheese buffalo deviled eggs. Yes, my friends, buffalo sauce, blue cheese, and deviled eggs come together for an amazing combination that will have you quickly clearing the table of those bags of chips and velveeta dip and making space for these tasty, tangy, salty, and spicy bites.

While a traditional deviled egg incorporates mayonnaise to get that oh-so-creamy-tangy zip, i've swapped out the mayo and instead used Toby's Lite Blue Cheese Dressing. The deviled centers were still very creamy and not overly rich like what tends to happen with mayonnaise driven deviled eggs.

Be sure to mash everything up before adding the blue cheese. And, chop up any large blue cheese crumbles -unless you want big salty chunks to slap your tongue, then, be my guest.




Remove yolks from eggs and place into a small bowl. Place egg whites on serving dish and store in the refrigerator. Mash up the yolks using a fork until semi-smooth.

To the mashed egg yolks add ground mustard, buffalo sauce, and Toby's Lite Blue Cheese Dressing, mix well until smooth. Add 1/4c. blue cheese crumbles, and salt and pepper to taste, incorporate well.

Add egg yolk mash to egg whites (I use a piping bag to add the creamed yolks in a neat fashion, a ziplock baggie will work in a pinch).

Garnish with remaining blue cheese crumbles and a few dashes of hot sauce is preferred. Store in the refrigerator until ready to eat. Serve cold.

6 hard-boiled eggs, peeled and halved.

3 tbsp. Toby's Lite Blue Cheese Dressing

1/2 tsp. ground mustard

2 tbsp. frank's red hot buffalo sauce

1/4c. + 1 tbsp. blue cheese crumbles

salt + pepper to taste


Do yourself a favor and store away one or two for eggs yourself before serving. These deviled eggs will be gone before you know it, and when you do know it, you'll crave them even further!

Thank you TOBY'S FOODS for sponsoring this post!