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buffalo hot sauce deviled eggs celery

Buffalo Deviled Eggs with Celery

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people


  • 1 cup mayonnaise May substitute greek yogurt
  • 2 tsps hot sauce (I used Frank's Red Hot)
  • 2 stalks celery


  1. Hard boil the eggs. If using the stove, place the eggs in a medium pot and cover by an inch with water. Bring to a boil. After water is boiling, turn off heat and cover. Let sit for 12 minutes. Remove and add to an ice bath before peeling.

    If using the instant pot: add the eggs and 1 cup of water to the Instant Pot. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes then a quick release. Place in an ice bath for 5 minutes before peeling. 

  2. Peel the eggs then cut each egg in half. Scoop the yolks into a small bowl. 

  3. Add the mayonnaise and hot sauce to the yolks. Mix until blended and smooth. 

  4. Add 1 tbsp of yolk mixture to each egg half. Top with a sprig of celery.