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Spicy Deviled Eggs with bleu cheese, green onions and bacon on top

Spicy Deviled Eggs with Bacon & Bleu Cheese


Units Scale

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 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.



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!

  • Prep Time: 45 minutes
  • Category: appetizers
  • Method: stove top
  • Cuisine: american

Keywords: eggs, deviled eggs, appetizers