- Cooking time
- 150 mins
- April 19, 2016
Deviled Eggs with Blue Cheese.
Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.
By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.
If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.
- 6 eggs
- 1-1.5oz of blue cheese crumbles
- Small bunch of fresh parsley
- 1/4 teaspoon of tobasco sauce
- 1.5-2 tablespoons of mayo
- Ground black pepper to taste
- Salt to taste
- Prepare ingredients
- Boil eggs on hard
- As soon as eggs are ready, put them under running cold water and let them cool down completely, then peel
- Slice each egg in halves, separate yolks from egg whites to a mixing bowl, cover egg whites so they don’t dry while you prepare stuffing
- Using back side of fork, mash boiled egg yolks in a bow
- Add blue cheese
- And mach egg yolks together with blue cheese with the same fork
- Rinse and chop parsley
- Add tobasco sauce (use more if you like eggs more spicy, or less otherwise)
- Season with salt and ground black pepper to taste
- Gradually mix mayo in
- Use enough mayo to form homogeneous mixture
- If you eggs look more festive, use pastry bag with star tip on it, as I did, otherwise skip this step; put stuffing mix into it
- Arrange boiled egg whites on a plate
- And press stuffing into space where yolks were (or arrange about 2 teaspoons of it using 2 spoons)
- Set plate with eggs to fridge for an hour and then they are ready to be served