Buffalo Hot Dogs

Buffalo Hot Dogs

Spicy and flavorful, buffalo sauce meets hot dogs for the perfect easy grill or tailgating recipe that will satisfy all the men in your life while still maintaining secretly healthy ingredients!

Buffalo Hot Dogs

Ummm, is it really Monday again already? Last week I had Monday AND Tuesday off because Arizona apparently can’t handle rain and the entire Phoenix metro area was basically flooded. Well, it was flooded on Monday. I have no idea why we didn’t have school on Tuesday, but I’m not complaining. I do have to say that it made going back to work on Wednesday, like, ridiculously hard, and now I can’t believe I have to work a real 5 day week. My life is so hard.

Buffalo Hot Dogs

I have been the worst about meal planning. When I’m good, I’m so good, and I’m making new recipes multiple times per week, and saving money, and eating great dinners! But then I get busy, and the next thing I know, Steve and I are riding our bikes at 7:3o pm in the dark, and we’re both starving and have no idea what we’re going to eat for dinner.

Buffalo Hot Dogs

That night, I remembered when we were about 3 miles from home that we still had hot dogs in the freezer, and it was pretty much the happiest moment of my life. I freaking love hot dogs. It’s silly, but I do. They’re so easy, and so delicious, and the possibilities are endless!

Buffalo Hot Dogs

I’m also a freak for buffalo sauce, so the combination? It rocked my world. Also, I’m one of those weird people that eats my hot dog with no bun because I really do just enjoy the taste of it. It don’t be needin’ no breads. But photos, photos need bread. My hot dog on a plate is, uhhh, less than pretty. So you’re welcome for the bread. It’s hangin’ out just for show. 😉

Buffalo Hot Dogs

This meal comes together in about 3 seconds. Okay, more like 10 minutes, but that might as well be 3 seconds when it comes to a delicious dinner! Just a few minutes to grill the hot dogs, mix together the sauce, and chop some celery and you are done! That’s how I like my dinner. Ready before I have a chance to back out on cooking and head to Chipotle.

Buffalo Hot Dogs

Also, about a million bold flavors is a necessity. I think I’m the opposite of a super taster. Like, I need to taste ALL OF THE THINGS in order to be happy. So if you’re anything like me, these will make you happy too!

Buffalo Hot Dogs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4 hot dogs

Serving Size: 1 hot dog

Buffalo Hot Dogs

Spicy and flavorful, buffalo chicken meets hot dogs for the perfect easy grill or tailgating recipe that will satisfy all the men in your life while still maintaining secretly healthy ingredients!


  • 4 hot dogs (preferably all beef or turkey)*
  • 1/2 cup nonfat plain Greek yogurt
  • 1-2 tablespoons buffalo sauce (preferably Frank's Red Hot)
  • 1/2 teaspoon ranch seasoning
  • 1 stalk celery, finely chopped
  • freshly crumbled blue cheese
  • hot dog buns, if desired


  1. Grill hot dogs over medium heat until warmed throughout, about 5 minutes.
  2. In a medium bowl, whisk together Greek yogurt, buffalo sauce and ranch seasoning. Drizzle cooked hot dogs with prepared Greek yogurt buffalo sauce. Top with chopped celery and blue cheese. Serve immediately.


*I try to look for a lower in fat turkey or beef dog that is nitrate free. I especially love Fork in the Road (disclosure: they have sent me products in the past, but I loved them even before that!). Also, not all hot dogs are gluten-free. If you eat gluten-free, be sure to check the labels.


Buffalo Deviled Eggs


You know what food I really missed when I stopped eating deep fried food? Buffalo wings. Those things are freaking delicious! But really, it is not the breaded deep fried chicken that has anything to do with this deliciousness. The chicken is purely the vehicle to get to the delicious, bold, spicy, flavorful buffalo sauce.

And let’s be honest, who doesn’t love deviled eggs??? Crazies. Weird people. Humans with defective taste buds.

Wanna know something strange about me? I don’t love mayonnaise. In fact, if I am going to eat it, I’m one of those freaks that only really likes the light Miracle Whip with a million fake ingredients. It’s strange, but I’ll own up to it. I mean, if you put some creamy potato salad in my face, I will eat it, don’t get me wrong. But like when I see people slather it on a sandwich, I just kind of don’t get it. Good thing there are much healthier and tastier solutions to getting that mayo consistency, like Greek yogurt!

I know many of you are skeptical. “What can someone who doesn’t like mayo know about finding a suitable replacement?!?!” Well, I may not love mayo, but I do love food, and trust me, you won’t be missing anything!

These, along with the super popular cake batter dip, were also made last weekend for Deann’s bridal shower. I think I made close to 20 eggs, and not a single one was left over.

On a random note, I apparently need to work on my drizzling height because the red sauce coming from seemingly no where freaks me out a little bit in this next picture. I promise, these are deviled eggs, not scenes out of a vampire movie.

Because, honestly, who doesn’t want their eggs to be spicier?


Buffalo Deviled Eggs

inspired by Baked By Rachel

yield 1 dozen

  • 6 hard boiled eggs, shelled
  • 3 tbs nonfat plain Greek yogurt
  • 1 tbs light miracle whip (or light mayo, or whatever you like)
  • 1/2 avocado
  • garlic pepper to taste
  • 1/4 cup Frank’s Red Hot (or buffalo sauce of choice, but we all know Frank’s is the best)
  • 1-2 stalks celery, minced
  • paprika for dusting
  • extra buffalo sauce for drizzling (optional)
  • crumbled bleu cheese for topping (optional–I LOVE it with bleu cheese, but not everyone shares my sentiment)


  1. Slice eggs length wise. Scoop out yolks into a medium mixing bowl and set whites aside.
  2. Add yogurt, mayo, avocado, pepper and buffalo sauce to the yolks and mix well. Then use an immersion blender to smooth completely.
  3. Transfer yolk mixture to a piping bag or plastic bag with the tip cut off and divide evenly between the egg whites (I used the star tip because I thought it made them pretty 😉 ).
  4. Sprinkle lightly with paprika, then top with celery.
  5. Add any desired optional ingredients, and serve immediately.