Buffalo Deviled Eggs Recipe

These Buffalo Deviled Eggs are proof that Grandma’s living her best life. She just discovered Mt. Olive Pickle Juicers, and now she’s adding it to everything. Chicken brine, ranch dressing, cocktails, and even her world-famous deviled eggs. Ya’ll better keep an eye on her this Easter. She’s bound to get into a pickle or two.


10 mins


35 mins




Pickled Eggs

  • 12 large eggs
  • 64 oz jug Mt. Olive Pickle Juicers
  • 2 Tbsp garlic powder


Yolk Mixture

  • 12 pickled eggs
  • 3.5 Tbsp mayonnaise
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 1 tsp hot sauce
  • Salt, to taste
  • Pepper, to taste


Buffalo Deviled Eggs

  • 24 pickled egg halves
  • Yolk Mixture
  • Hot sauce of choice, for garnish
  • 12 slices Mt. Kosher Dill Petite Snack Crunchers, for garnish
  • Gorgonzola crumbles, for garnish

Buffalo Deviled Eggs on a glass serving dish with a jar of pickles and Mt. Olive Pickle Juicers in the background

Buffalo Deviled Eggs

Pickled Eggs

  1. Boil eggs for 10 minutes. Remove from heat and peel shells off. Place warm, peeled eggs in a large glass jar.
  2. In a medium sauce pan, bring Pickle Juicers and garlic powder to boil. Lower heat and simmer 5 minutes.
  3. Immediately pour pickling liquid over eggs. Allow to cool for about 2 hours before moving to fridge. Refrigerate for 1-2 days to allow pickling liquid to make its way completely into the egg.

Yolk Mixture

  1. Remove eggs from pickling liquid and slice each egg in half lengthwise. Place all egg yolks In a medium sized bowl. Using a fork, break up the yolks so they are fluffy and no large clumps remain.
  2. Stir in rest of ingredients until smooth and well-combined.

Buffalo Deviled Eggs

  1. Equally divide all yolk mixture between egg halves.
  2. Garnish each egg half with a splash of hot sauce, 1 pickle slice, and some gorgonzola crumbles. Enjoy!

Buffalo Deviled Eggs

Sauvignon Blanc


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