This Buffalo Egg Salad is a little bit spicy, a little bit cool, a whole lot of flavor and all packed into a super-healthy egg salad recipe!
Ingredients in Buffalo Egg Salad
So, I have a confession to make. I was getting ready to make this egg salad when one of my twins asked if he could “help.” There are times I love cooking with kids, and there are times, like that day, where I sort of shudder (the mess, the lack of measuring…) it can be enough to make a type a persona go crazy, and yet, who can really say no.
Fortunately, on this day, it was only one child who wanted to help, and he was in a measuring-spoon-happy mood. And, while he did NOT listen to my intended measurements, I feel we stumbled into a happy accident as I feel his Buffalo sauce volume was actually the right choice for this egg salad. So, with that said, I will admit–after the initial mixing, this salad will likely taste a bit HOT. But, trust us, and let it sit. The next morning it was exactly how I thought it should be. So, what did said child and I come up with for the ingredients? Here you go:
Eggs-a given in any egg salad dish. We used 7 hard boiled eggs for this recipe. For eggs, I always use my Bella Rapid Cooker as I can literally find nothing easier; however, the option is truly yours: boil the eggs in a pot, cook in an air fryer, or an oven, use an instant pot or really any way you have found that you love to achieve hard cooked eggs, get them to that state, get them cool enough to handle, peel and roughly chop them.
Celery-this is such a classic paring for buffalo sauce that I’m not really sure you could achieve the same effect without it. I like it roughly chopped, diced would work as well if you preferred smaller bites.
Carrots-I like to use chopped baby carrots simply because it saves the time of having to peel a standard carrot; however, if that is what you have, a regular carrot would work just fine. I would substitute about 1 regular sized carrot for the 4-5 baby carrots the recipe calls for.
Shallot-I like to use shallots instead of onions in recipes like this where there is no “cooking” involved as I feel the shallot gives a milder flavor which is more pleasing than a bite of raw onion.
Buffalo Sauce– I used Frank’s Red Hot, but feel free to use whatever your favorite buffalo sauce is.
Dried Buffalo Ranch Seasoning/Dressing Mix– I used Hidden Valley Farms. If you cannot find this, regular dried Ranch seasoning mix would be a great substitute.
Bleu Cheese Crumbles-Use as few or as many as you like to suit your tastes.
How to Make Buffalo Egg Salad
Just as easy as it gets! Roughly chop the eggs, celery and carrots. Gently stir together with the remaining ingredients. Refrigerate and serve!
Ways to Serve Buffalo Egg Salad
- As a “scoop” simply serve a dollop alongside (or as) your meal and enjoy
- Add it to bread to make an egg salad sandwich
- Stuff it into a pita
- Use it to fill a wrap
- Use as a topping for other sandwich or burger ingredients
Can Buffalo Egg Salad be Made in Advance?
YES! And, ideally, it should. This egg salad tastes best when it has had a bit of time to marinate. Plan to make it at least one hour before serving, ideally the night before. The egg salad will keep well in the refrigerator for 3-4 days when kept in an air-tight container and chilled.
Love Some Spicy Heat? Here are Some Other Dishes you will LOVE:
This Spicy Spanish Omelette is Jalapeno Popper meets Spanish Tortilla. A little bit cool, a little bit quiche, a whole lot of jalapenos all in a savory breakfast treat that is perfect for make-ahead.
Take snack time to a whole ‘nother level with this Flaming Hot Cheetos Macaroni and Cheese Bake that doubles up on the spice and the crispy-crunchy topping.
Who doesn’t love the smell of fresh cooked bread? And with this Spicy Cheese Bread your home will not only smell like a bakery, but you will have a jalapeno and cheese filled loaf of delight just waiting to be enjoyed–it would even pair great with your Buffalo Egg Salad!
Make a restaurant favorite with this Copycat Red Robin Burnin’ Love Burger that has heat and spice on top of heat and spice but in a much more economical package than the restaurant variety.
Buffalo Egg Salad
- 7 eggs hard boiled
- 1 celery stalk chopped
- 4-5 baby carrots chopped
- 1 shallot diced
- ⅓ cup buffalo sauce (plus 1-2T)
- 1 Tablespoon dry buffalo ranch seasoning
- Blue cheese crumbles
- Roughly chop the eggs. Add to a bowl with the remaining ingredients and stir.