Buffalo Deviled Eggs


Serving Size: 12 egg halves



6 Whole Hard-Boiled Eggs

1 1/2 tbsp. Whole30 Compliant Mayonnaise

1 1/2 tbsp. Noble Made Hot Buffalo Sauce

2 tbsp. Celery, Finely Diced

1/2 tsp. Dijon Mustard

1/4 tsp. Garlic Powder

Salt and pepper to taste



  1. Cut each hard-boiled egg in half lengthwise.
  2. Remove all the egg yolks and place them in a bowl with all remaining ingredients.
  3. Use a whisk to mix filling until smooth. More or less mayo may be needed depending on desired thickness.
  4. Add filling to a plastic bag or piping bag. Cut the tip off of the bag and fill egg whites with filling where the yolk used to be.
  5. Garnish with fresh parsley or cilantro.


This recipe was created by Valerie Skinner from Thyme and JOY. See the full post here.