Liven up your lunchtimes with this buffalo egg salad recipe. Creamy mayo egg salad is made with spicy buffalo sauce and crunchy celery for a bite full of texture and flavor.
This post may contain affiliate links. Read my privacy policy here.
Say goodbye to boring egg salad and get some flavor into your life. This buffalo egg salad is tangy and creamy with just the right amount of spice.
Serve in sandwiches or wraps for a quick and easy lunch, or keep things low carb and serve in lettuce wraps or add to salads for a burst of flavor.
Be sure to try my Buffalo Chicken Lettuce Wraps and Buffalo Tuna Salad too!
Why you will love this recipe!
- Quick and easy: Just hard boil the eggs, peel and mix everything together.
- Make ahead: This is great for make ahead lunches to enjoy throughout the week.
- Dietary info: This is a super tasty recipe and great for anyone following low carb or keto diets. It's got a good amount of protein and is vegetarian friendly.
Ingredients
- Eggs: The eggs need to be hard boiled before being lightly mashed and combined with the other ingredients.
- Celery: Celery stalks and a great crunchy texture to each bite.
- Buffalo Sauce: Tangy and spicy, buffalo sauce adds a wonderful flavor to this egg salad.
- Mayonnaise: Use a regular mayonnaise rather than low fat as it will hold together better. Low fat mayo can be quite runny.
- Ranch Dressing: Ranch and buffalo go together so well. It adds a nice herby freshness and helps to balance out the heat.
- Chives: Chopped chives add a nice freshness and pop of color. You can use other herbs like cilantro, parsley or dill.
How to make buffalo egg salad
Be sure to scroll down for the full recipe!
- Boil and mash the eggs (photo 1).
- Add the rest of the ingredients (photo 2).
- Stir to combine (photo 3).
How to boil eggs
The eggs for this salad need to be hard boiled. I find the easiest way to do this is to pop them into a pan of cold water, nearly fully covered, then bring them to a boil. Once the water is at a rolling boil, turn the heat off and place the lid on the pot. Let the eggs sit for 10 minutes before placing into iced water to let them cool before peeling.
Here's a few other methods to boil your eggs:
Frequently Asked Questions
This buffalo egg salad will keep well for around 4 to 5 days. Keep it covered in the fridge to keep it fresh. It shouldn't be kept at room temperature for more than a couple of hours as this can cause bacteria to grow.
The mayonnaise and ranch dressing in this recipe help to balance out the heat from the buffalo sauce. It has a slight tang and a hint of heat but it's not overly spicy at all.
If your egg salad is super runny, it might be because the eggs are over cooked, or if it's been sitting for a while. Make sure that the eggs are cold too before mashing them so that they don't create steam.
If you find that it's too runny, you can mix in a tablespoon of fine breadcrumbs or even a diced cooked potato to soak up excess moisture.
Recipe Notes and Tips
- Take care not to overcook your eggs or they can be rubbery and watery.
- Let the eggs cool fully before mashing and mixing with the other ingredients.
- Keep covered and refrigerated.
More Buffalo Recipes
- Buffalo Chicken Quesadillas
- Buffalo Chicken Stuffed Shells
- Pineapple & Buffalo Meatballs
- Shredded Buffalo Chicken Sandwich
I love hearing from you!! If you have tried this buffalo egg salad, be sure to scroll down, give them a star rating and let me know what you thought!
For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!
Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’
Buffalo Egg Salad
Ingredients
- 12 large eggs
- pinch salt and pepper
- 3 celery stalks
- ½ cup buffalo sauce
- ¼ cup mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon chopped chives
Instructions
- Add the eggs to a pan of cold water. The eggs should be covered ¾ of the way.
- Bring the pot to a rolling boil.
- Turn off the heat and cover the pot with a lid for 10 minutes.
- Place the eggs in a bowl of iced water and allow them to cool.
- Once cool peel the eggs and place in a large bowl. Gently mash them with a fork.
- Add the rest of the ingredients to the bowl and stir to combine.
Notes
- Take care not to overcook your eggs or they can be rubbery and watery.
- Let the eggs cool fully before mashing and mixing with the other ingredients.
- Keep covered and refrigerated.
Leave a Reply