These Buffalo Ranch Deviled Eggs pack creamy richness, tangy heat, and just the right balance of spice. The Buffalo sauce infuses the yolk mixture with that signature kick, while the ranch seasoning smooths it out for a perfect bite. Not overly fiery, but bold enough to stand out, these little appetizers will disappear from the table in record time. You can always add a touch more sauce if your crowd loves extra heat.
Yield: 12 servings
Prep Time: 25 minutes
Method: Stove Top
Ingredients for Spicy Buffalo Ranch Deviled Eggs
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12 hard-boiled eggs, peeled
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3 Tbsp (45 ml) Buffalo sauce (such as Frank’s)
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1 Tbsp (6 g) dry ranch dressing mix
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1–2 Tbsp (15–30 ml) mayonnaise
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2 green onions, chopped
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2 oz (55 g) blue cheese, crumbled
How to Make Spicy Buffalo Ranch Deviled Eggs
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Slice each hard-boiled egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the whites cut-side up on a serving platter.
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Add Buffalo sauce, dry ranch dressing mix, and 1 Tbsp (15 ml) mayonnaise to the yolks. Mash and mix until smooth, adding more mayonnaise 1 Tbsp (15 ml) at a time until you reach a creamy, pipeable consistency.
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Spoon or pipe the yolk mixture evenly into the 24 egg white halves. Top each with chopped green onions and a sprinkle of crumbled blue cheese. Cover loosely with plastic wrap and refrigerate until ready to serve.
Bold Flavor in Every Bite
These Buffalo Ranch Deviled Eggs are more than just a twist on a classic — they’re a party snack that brings creamy, tangy, and spicy together in perfect harmony. Whether for football Sunday, a backyard barbecue, or a holiday appetizer tray, they’ll add color, flavor, and a little kick to the table. Just be ready to make a double batch — they won’t last long!
