This Recipe For Buffalo Fried Deviled Eggs Will Bring a Touch of Class To Any Party

Deviled eggs are the quintessential hors d’oeuvres for any classy affair, but things should be relaxed and fun.

These eggs are crispy, creamy and chock-full of buffalo flavor! After frying your whites you’ll think, why have I never done this before?! It gives these delicious morsels an unbelievable texture.


For eggs:

  • 8 eggs
  • 2 tablespoons ranch dip & dressing mix
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon celery, finely chopped, plus more for garnish
  • 1 tablespoon fresh parsley, chopped

For frying:

  • 1/3 cup breadcrumbs
  • 1 tablespoon Buffalo Wing Sauce Seasoning
  • 2 eggs
  • 1 tablespoon heavy cream
  • Vegetable oil, for frying

For the Buffalo Wing Sauce Seasoning:

  • 1/4 cup granulated garlic
  • 2 tablespoons mustard powder
  • 2 tablespoons cayenne
  • 1/4 cup chili powder
  • 1/4 cup kosher salt
  • 1/2 cup paprika
  • 2 tablespoons black peppercorns
  • 1/4 cup turbinado sugar
  • 1/4 cup cumin seeds


For the seasoning:

  1. Mix them all up in a bowl.

For the eggs:

  1. Place eggs in a large saucepan and cover by at least an inch with cold water. Bring to a rolling boil then remove from heat and let sit, covered, for 15 minutes. Drain and transfer eggs to a large bowl of ice water to cool. Peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.

For the frying:

  1. Combine bread crumbs and seasoning in a shallow bowl. Whisk eggs and cream together in another shallow bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour, then egg, then breadcrumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Once all eggs are fried, top each with 1 teaspoon (or so) of deviled egg filling and sprinkle with celery and parsley.

Written by Michael Bednarz and originally published on Shared.