Blue Cheese Deviled Eggs
Yield: 24 stuffed eggs
Cook Time: 15-20 minutes for hard boiling eggs
Tips: If a more mild cheese flavor is desired, blue cheese can be reduced by half, while also reducing whipping cream to 1 tablespoon.
Suggestion: Serve as an egg appetizer for parties, holidays and other social events or with brunch.
Chances are, you are checking out this Blue Cheese Deviled Eggs recipe because you are indeed a blue cheese fan. This Blue Cheese Deviled Eggs recipe is definitely for all the blue cheese lovers out there, and is quite elegant. True, blue cheese is one of those foods of which people usually have very defined opions when it comes to the appreciation of its distinct flavor.In short, there are those who either have a very strong affinity to blue cheese, and those who might just as well prefer to explore the next recipe. Having said that, however, there are also those of us who do enjoy the flavor of blue cheese, only perhaps not in large doses. If you fall into this category and would prefer to give your deviled eggs just a hint of the blue cheese flavor, you can simply reduce the amount of the blue cheese in this deviled eggs recipe by half, while also reducing the whipping cream to 1 tablespoon. Other foods that celebrate the flavor of blue cheese in a subtle way would be blue cheese dressing or blue cheese dip. Blue cheese dressings and blue cheese dips are able to grab some of that very distinctive blue cheese flavor while combining it with other ingredients that help to reduce its potency, making the blue cheese flavor more subtle and not too overpowering. If you're not a huge blue cheese fan, you might want to take a look at a couple other tasty and creative deviled egg recipes, such as Feta and Sun-Dried Tomato Deviled Eggs and Parmesan and Artichoke Deviled Eggs with Capers
- 6 hard-boiled eggs
- 1/4 cup crumbled blue cheese
- 2 tablespoons mayonnaise
- 2 tablespoons whipping cream
- 1 tablespoon minced parsley
- 1 tablespoon taragon vinegar or white wine vinegar
- 1/4 teaspoon celery salt
- salt and ground black pepper to taste
Peel shells off hard cooked eggs, then carefully cut in halves lengthwise. Remove yolks and place in a mixing bowl. Smash yolks until well-broken up, then add blue cheese, mayonnaise, whipping cream, parsley, vinegar and celery salt. Mix until well-blended, then add salt and pepper to taste. Spoon equal amounts of yolk and blue cheese mixture into egg white halves. Serve immediately or chill in an air-tight container in refrigerator until ready to serve.