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Buffalo egg salad served in a sandwich with fresh lettuce.

Buffalo Egg Salad

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.
Course Salad, Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 214kcal


  • 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


  • 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.


  • 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.


Calories: 214kcal | Carbohydrates: 1g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 854mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg