Buffalo Bacon Deviled Eggs

Buffalo Bacon Deviled Eggs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16


  • 8 eggs
  • 3 egg yolks
  • ¼ cup coconut oil
  • Juice from 1 lemon
  • ¼ t salt
  • 2 t buffalo sauce (we like Frank’s RedHot Original Sauce and Tessamae’s)
  • 1 slice of bacon


  • Place 8 eggs in a large saucepan and fill with cold water; bring to a boil and boil for approximately 10 minutes.
  • While eggs are boiling, prepare the mayonnaise (link in article above), replacing the mustard with buffalo sauce.
  • Once eggs have boiled for 10 minutes, remove from heat and place in cold water, allowing 3-5 minutes for them to cool off before peeling.
  • Peel eggs and slice in half; remove egg yolks and place them in the mayonnaise. Stir everything together thoroughly.
  • Scoop mixture into each of the eggs (you may also use a piping bag for presentation purposes, if you prefer).
  • Drizzle with extra buffalo sauce and top with crumbled bacon, and enjoy!
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