We love spicy deviled eggs. Adding Buffalo Hot Wing sauce to the traditional recipe really gives them great flavor! Using organic eggs gives them  bright color, but the hot wing sauce makes them even brighter! Serve them simple with a dash of paprika….

Top these spicy deviled eggs with bleu cheese, green onions and crispy bacon. You can serve all of these toppings on the side so people can top them however they want them!

❤️ Reasons You’ll Love These Deviled Eggs

1. Buffalo wing vibes, no messy fingers – All the flavor of wings, but in a tidy, two-bite snack.

2. Perfect flavor balance – Creamy, tangy, spicy, smoky, and a little crunch.

3. Impressive party food – Unique enough to stand out, easy enough to make ahead.

🥚 Ingredients for Spicy Deviled Eggs

• Egg
  The classic base. Hard-boiled eggs provide a creamy yolk for the filling and a clean, neutral white to cradle all the bold flavors.

• Mayonnaise
  Creates a smooth, rich texture and softens the sharpness of the blue cheese and hot sauce.

• Dijon mustard
  Adds a tangy bite and a bit of sharpness that cuts through the richness of the filling.

• Buffalo hot wing sauce
  Brings heat, tang, and that signature zesty flavor—instantly gives it Buffalo wings energy.

• Salt and pepper
  Basic but essential—balances and lifts all the other bold flavors.

• Paprika
  Adds smoky warmth and a pop of color on top—classic for deviled eggs but especially good with bacon and hot sauce.

• Bacon
  Crispy, salty, and smoky—it adds crunch and plays perfectly with the creamy texture of the yolk mix.

• Bleu cheese
  Bold, tangy, and creamy with that funky-savory punch—it’s what takes these deviled eggs into flavor-overload territory.

• Chives or green onions
  Fresh, mild onion flavor that lightens up the richness and adds color contrast.

How to Boil EASY TO PEEL Hard Boiled Eggs:

• The key is to start with eggs that are close to expiration date. These are the best eggs to use to hard boil.
• Fill a medium or large pot with enough water to cover eggs by at least 2 inches, but do not add eggs yet. Bring water to a rolling boil.
• Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath.
• When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling. Peel eggs, and sit on a paper towel to absorb any moisture.

🧊 How to Store

• Place deviled eggs in a single layer in an airtight container.

• Refrigerate up to 2 days.

• Add bacon and chives/green onions just before serving for best texture and freshness.

• Not freezer-friendly—texture changes too much.

🔥 Tips for Success

• Use room temp eggs for easier peeling after boiling.

• Crisp your bacon well, then crumble small so it blends into each bite without being overpowering.

• Mash yolks thoroughly and stir well—blue cheese can be chunky, but aim for a mostly smooth blend.

• Piping the filling makes them look clean and pro (use a zip-top bag with the corner cut if needed).

• Want extra heat? Sprinkle with cayenne or a few dashes of extra wing sauce.

Spicy Deviled Eggs with Bacon & Bleu Cheese

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Prep Time: 45 minutes minutes

Total Time: 1 hour hour

Course: appetizers

Cuisine: American

Keyword: deviled eggs

Servings: 20 deviled eggs

Calories: 61kcal

Author: Bruce and Dina Miller

Ingredients

Ingredients for Spicy Deviled Eggs:

• 10 eggs I make a dozen, to plan for any that may fall apart
• 4 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• 3 tablespoons Buffalo Hot Wing Sauce
• Pinch of salt
• 4 grinds black pepper
• Smoked paprika for dusting
• 2 teaspoons chopped chives or green onions
• 2 ounces cooked crumbled bacon optional
• 2 ounces bleu cheese crumbles optional

Instructions

Instructions for Spicy Deviled Eggs:

• Fill a medium or large pot with enough water to cover eggs by at least 2 inches, but do not add eggs yet. Bring water to a rolling boil.
• Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath.
• When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling. Peel eggs, and sit on a paper towel to absorb any moisture.
• Slice the eggs in half lengthwise and scoop the yolks into a bowl. Smash the egg yolks with a fork until no large pieces remain. Add in the mayonnaise, mustard, hot wing sauce, salt and pepper. Mix until well blended. Spoon or pipe the mixture back into the egg halves. Dust the tops with smoked paprika, and chives.
• Top with bacon and or bleu cheese if you like that flavor combo.
•  

Notes

I like to place the egg mixture in a plastic bag, and wait to pipe the eggs till right before serving. This is a convenient way to take deviled eggs to a party. Then you can set them out on a plate, and pipe away! So easy!

Nutrition

Serving: 2eggs | Calories: 61kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 90mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 144IU | Vitamin C: 0.003mg | Calcium: 29mg | Iron: 0.4mg

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