Blue Cheese Deviled Eggs Recipes

BLUE DEVILED EGGS

Steps:

• Place 6 eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and simmer 10 minutes. Drain and run under cold water. Peel the eggs and halve lengthwise; scoop out the yolks. Put the whites in a bowl and toss with 1/2 cup hot sauce (such as Frank's) and 1/4 cup water; refrigerate 1 hour. Mash the yolks with 1/3 cup mayonnaise and 1/4 cup crumbled blue cheese; season with salt and pepper. Drain the whites, pat dry and fill with the yolk mixture. Top with more blue cheese, sliced celery and more hot sauce.

BLUE CHEESE BACON DEVILED EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
• Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

BLUE CHEESE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended., Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery.