Why It Works
- The classic Buffalo wings flavor combo of Frank’s RedHot, blue cheese, and celery is reimagined as the yolky filling for deviled eggs.
- Filling only a portion of the egg white halves allows each to be more generously heaped with the yolk mixture (be sure to eat the remaining egg white halves as a snack!).
The old riddle of whether the chicken or the egg came first is easily answered by anyone who understands evolution: The egg predates the chicken. Same goes for Buffalo chicken and deviled eggs—the deviled-egg idea long precedes Buffalo wings. But why make it a contest? This recipe gives both their due by smashing them together into an undeniably delicious bite.
The concept is straightforward: Start with classic deviled eggs, then swap the usual mustard and heat (paprika, cayenne, Tabasco) for Frank’s RedHot, crumbled blue cheese, and finely diced celery. You get all the flavors of a hot-wing platter in an easy, less-messy, pop-in-your-mouth form.
Here’s a more apt question: Could I have been the first to think of this back in 2014, when I originally published the recipe here on Serious Eats? Probably not, but I’m okay with that. Being first is overrated anyway.
(Oh, and in case you’re wondering why the recipe calls for six eggs but then only fills eight of the 12 halves, that’s because we like our deviled eggs very generously filled. Feel free to fill all 12 halves with less yolk mixture in each, if that’s your speed.)
May, 2014
This recipe was updated with an expanded headnote and new photos in February, 2026.
