Easy buffalo bacon deviled eggs
These Buffalo Bacon Deviled Eggs might just be your new go to! These tasty little bites come together with only 6 ingredients and could not be easier to make. A creamy filling thats full of bacon…need I say more!
Deviled eggs are a classic for many occasions but these Buffalo Bacon Deviled Eggs are a weekly snack in our home. I love that you can make them in under twenty minutes and even make a large batch to keep in your fridge for the week.
I can remember as a kid never liking devilled eggs and it wasn’t until I started playing around with different flavours that I realized just how tasty they can be!
The Ingredients
Eggs– I always find the the bigger the better when it comes to devilled eggs. It just makes them easier to work with.
Bacon– This is the star of the show in this recipe so use your favorite. We use our homemade bacon and its delish!
Sour Cream– When it comes to dairy products I always say full fat is best but of course use whichever you prefer. Plain greek yogurt can be used as a substitiute.
Dijon Mustard– Just a hint to help enhance the flavours. Make sure to use a smooth and not seeded mustard.
Buffalo Sauce– I have always used the Franks Buffalo Sauce because we love it but any buffalo sauce that you like will work.
Green Onion– Adds brightness and flavour without being over powering.
The Steps
- Start by boiling the eggs. Add the eggs to a pot of water and bring to a boil. Leave the eggs to boil for 8 minutes then remove from the heat.
- Add the boiled eggs to a bowl of ice water and allow them to cool for 5 minutes.
- Next fry up the bacon until desired crispness. Remove from the pan and chop it into fine pieces.
- Peel the eggs a slice them down the middle length wise. Take a spoon and gently scoop the yolks into a bowl.
- Mash the yolks with a fork, then add in the sour cream,dijon mustard and buffalo sauce. Stir the filling until smooth.
- Add in the chopped bacon and green onion and stir to combine. Leave a few pieces of each for garnish.
- Using two spoons gently scoop a dollop of filling into each egg half. Top with a pie of bacon and sprinkle of green onion.
Buffalo Bacon Deviled Eggs
A flavourful twist to a classic snack! Eggs topped with a creamy buffalo filling, full of bacon.
Ingredients
- 5 Large Eggs
- 5 Slices of bacon
- 2 tbsp Sour Cream
- 1 tbsp Buffalo Sauce
- 1 Tbsp Dijon Mustard
- 3 Green Onions sliced
Instructions
- Fill a small pot with water and gently add the eggs. Cover and bring to a boil. Once the water is boiling, cook for 8 minutes.
- Turn off the heat and place the eggs in a bowl of ice water. Let cool for 5 minutes.
- While the eggs are cooling, fry the bacon in a pan until desired crispness. Once cooked, chop into fine pieces.
- Next, peel the eggs and slice them in half lengthwise. Take a spoon a gently scoop out the yolks and place in a small bowl.
- Mash the yolks with a fork then add in the sour cream. dijon mustard, and buffalo sauce. Stir until smooth.
- Finally add in the chopped bacon and green onion. Stir together, then gently scoop a dollop of filling into each egg. Top with a piece of bacon and sprinkle of green onion.
Notes
*These Buffalo Bacon Deviled Eggs can be made ahead and kept in the fridge for up to 4 days.
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