These buffalo deviled eggs with crispy bacon are a spectacular fusion dish that can be served as an appetizer, finger food, main side, or even main course. Whether you’re a fan of buffalo chicken wings or deviled eggs, this recipe is a must-try. This recipe is paleo, gluten-free and keto-friendly.
Buffalo Deviled Eggs
I often see buffalo sauce used with a variety of foods: buffalo chicken strips, buffalo cauliflower, buffalo shrimp and or so on. So, why not use that buttery, hot sauce in the deviled eggs creamy yolk filling? After all, the name ‘devilled’ comes from the egg filling having some spicy, zesty condiments like mustard or cayenne pepper. Using buffalo-inspired sauce seems rather fitting.
If you’ve never made deviled eggs before, do not fear! They’re super easy and you can bring a platter to the next party and everyone will be thoroughly impressed. Plus, it’s one of the foods to make ahead of time as they will keep well in the fridge for a day or two (just add the toppings when plating).
What Is Buffalo Sauce?
The buffalo sauce (the name comes from Buffalo region in the United States, where the chicken wing recipe comes from) is made with butter and hot sauce as the main ingredients, so this recipe is not 100% dairy-free. If you can’t tolerate butter, try using ghee (which is essentially dairy-free) instead.
You could also modify the recipe slightly to use mayonnaise and hot sauce. Otherwise, this is a low-carb, keto-friendly, paleo-ish and Whole30-ish kind of recipe.
How To Make Buffalo Deviled Eggs
This recipe uses 6 large eggs, which makes 12 deviled egg halves. I would say you’re looking at 2 halves per person so multiply the ingredients if you want to make a larger batch.
You will find the full instructions, ingredients and nutritional breakdown just below but here are some step-by-step photos to guide you along.
A little hot sauce is also used in the mayonnaise we use to top the finished eggs and I’ve added some crispy bacon in the yolk mixture and on the top for that delicious, salty umami kick.
These buffalo deviled eggs are perfect for any dinner party, game night, Thanksgiving and Christmas, Easter (especially if you have to use up hard-boiled eggs) and as a quick snack or lunchbox food.
More Healthy Appetizers & Finger Food
Full Recipe
Find the full list of ingredients, instructions, and nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.
Description
I made a smaller batch of buffalo deviled eggs for this recipe but you can easily double the ingredients if cooking for a bigger crowd. I recommend using large eggs as they are easier to handle.
- Place the eggs in a medium pot with cold water. Bring to a boil and cook for 6-7 minutes. I recommend stirring the eggs (rotating top and bottom a couple of times, especially at the beginning, to make sure the yolk doesn’t end up too much on one side. Strain and submerge the eggs in really cold water.
- While the eggs are cooking, pan-fry the diced bacon in a little oil until crispy and set aside.
- Peel the eggs and cut them lengthways. Remove the yolks with a spoon.
- Mix the hot sauce with butter, garlic powder and onion powder and place over medium-high heat. Add a little salt and stir through until melted.
- Add the yolks to the melted sauce and mash with a fork or a spoon. Add a tablespoon of mayonnaise and mash together until smooth. Add half of the fried bacon pieces to the yolk mixture and combine (leave the rest for the bacon for later).
- Add half a teaspoon or so of the yolk mixture back to the egg white half and press down with your fingers. Continue with the rest of the mix until all egg whites are filled.
- Mix another tablespoon or so of mayonnaise with a few drops of hot sauce. Top each egg half with a dollop of spicy mayo and a few pieces of crispy bacon.
- If making these devilled eggs ahead of time, save the mayonnaise and bacon toppings until service time.
Nutrition
- Serving Size: 2 halves
- Calories: 197
- Sugar: 0.4 g
- Sodium: 305.5 mg
- Fat: 17.6 g
- Saturated Fat: 6.4 g
- Carbohydrates: 0.9 g
- Fiber: 0.1 g
- Protein: 8.2 g
- Cholesterol: 207.3 mg
See This Deviled Eggs Recipe To Pinterest
Grandma Denny’s Homemade Ranch Dip
My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!
PIN Grandma Denny’s Homemade Ranch Dip to try it later!
My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.
This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.
Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.
Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
Can you make this dip with onion powder?
I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.
Can you make this homemade ranch dip with Greek Yogurt?
I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)
Want a version of ranch dip with more texture?
You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.
How to Make Grandma Denny’s Homemade Ranch Dip:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
- Grate a small amount of raw onion into a bowl. (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
- Add mayo and sour cream to bowl.
- Then add Beau Monde Seasoning and dried dill weed (affiliate link).
- Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
- Let the dip chill in the refrigerator for at least an hour or two for best flavor.
- Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
- This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
- I tested this out on my friend Robin and she gave it two thumbs up!
More Tasty Vegetable Dips You Might Like:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 1 cup sour cream (see notes)
- 1 cup mayo (see notes)
- 1 tsp. grated onion
- 2 tsp. dried dill weed
- 2 tsp. Beau Monde Seasoning (see notes)
Instructions
- Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
- Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
- Chill an hour or so before serving.
Notes
I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.
My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.
This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.
Recipe from my Grandma Denny, who was a wonderful cook!
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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