Print Options

Back to Slim Buffalo Deviled Eggs >

Include these items:

Taste of Home Logo

Slim Buffalo Deviled Eggs

 Slim Buffalo Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep/Total Time: 20 min.


  • 6 hard-cooked eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon finely chopped celery
  • 1 teaspoon Louisiana-style hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Celery leaves, optional


  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and
  • four yolks (discard remaining yolks or save for another use).
  • In a large bowl, mash reserved yolks. Stir in mayonnaise, blue
  • cheese, celery, hot sauce, salt and pepper. Stuff or pipe into egg
  • whites. If desired, garnish with celery leaves. Chill until serving.
  • Yield: 1 dozen.
Nutritional Facts: 1 stuffed egg half equals 44 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 105 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.