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Test Kitchen Approved

Buffalo Fried Deviled Eggs

Recipe By Savory Spice Test Kitchen


8 servings

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

Yep, that’s right—we fried them. Surprisingly easy to make, these are definitely a conversation starter. Of course you could serve them the traditional way, but we think everything is better fried.

Serving Suggestions

Serve with our Buffalo Wing Sauce (or your favorite hot sauce) for dipping.


For deviled eggs:

8 eggs

2 Tbsp. mayonnaise

1 tsp. Dijon mustard

1 Tbsp. finely chopped celery

1 Tbsp. chopped fresh parsley, plus more to garnish

For frying:

1/3 cup bread crumbs

2 eggs

1 Tbsp. heavy cream

1/3 cup all-purpose flour

Vegetable oil, for frying

Savory Spice ingredients in this recipe

  • Buffalo Bleu Dip & Dressing

    This blend perfectly balances sharp, sour, tangy blue cheese with the zing and spiciness of buffalo sauce. Pair the cool flavor of bleu cheese with...

    View full details
  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

    View full details


Step 1: Hard boil eggs

In a wide-bottomed pot, arrange eggs in a single layer and cover with an inch of cold water. Bring to a rolling boil, then remove from heat and let sit, covered, for 15 min. Drain and transfer eggs to a large bowl of ice water to cool.

Step 2: Make filling

Peel cooled eggs and slice in half lengthwise. Scoop yolks into a small bowl and set whites on a paper towel-lined plate. To yolks, add Buffalo Bleu Dip & Dressing, mayonnaise, mustard, celery, and parsley. Mix until well combined.

Step 3: Bread and fry egg whites

In a shallow bowl, combine bread crumbs and Buffalo Wing Dry Sauce. In a second shallow bowl, whisk together eggs and cream. In a third shallow bowl, add flour. In a medium pot over medium heat, bring 1 inch of vegetable oil to 350 degrees. Dip each egg white half in flour, then egg mixture, then bread crumbs. Drop 4 or 5 coated eggs at a time into the oil for 2 to 3 min. until golden brown. Remove with a slotted spoon and set on a paper towel-lined plate to drain.

Step 4: Assemble and serve

Once all eggs are fried, top each with a heaping teaspoon of deviled egg filling. Garnish with chopped parsley and serve with celery sticks.