Deviled eggs are a favorite snack in our household. They are so flavorful and it’s easy to make them in a variety of ways. Sometimes I’ll set up a deviled egg bar where friends can garnish their eggs with a variety of toppings like capers, sundried tomatoes, fresh herbs, smoked salmon, crumbled cheeses, etc. These deviled eggs are a perfect combo of salty and spicy. Add these to your next sporting event food spread and prepare to wow your crowd!
- Halve each egg. Place the whites on a platter and place the yolks in a food processor. Process the yolks until they look like coarse sand, then transfer to a mixing bowl (you can also mash the yolks with a fork if you don’t have a food processor).
2. Combine the egg yolks with mayo, blue cheese dressing, buffalo sauce and chopped celery. Season with salt and pepper and stir again.
3. Scoop the yolk mixture into a piping bag (or Ziploc bag) and pipe into each egg white. Garnish with crumbled blue cheese and chopped celery leaves. Serve immediately or keep cold until ready to serve.
Blue Cheese Deviled Eggs
Makes 24
All you need:
1 dozen hard boiled eggs, peeled
1/4 cup mayo
3 tablespoons chunky blue cheese dressing
1-2 tablespoons buffalo sauce (depending on how spicy you like it)
1 celery stalk, finely chopped
1/2 teaspoon salt
Freshly ground black pepper, to taste
Crumbled blue cheese, for garnish
Chopped celery leaves, for garnish
All you do:
- Halve each egg. Place the whites on a platter and place the yolks in a food processor. Process the yolks until they look like coarse sand, then transfer to a mixing bowl (you can also mash the yolks with a fork if you don’t have a food processor).
- Combine the egg yolks with mayo, blue cheese dressing, buffalo sauce and chopped celery. Season with salt and pepper and stir again.
- Scoop the yolk mixture into a piping bag (or Ziploc bag) and pipe into each egg white. Garnish with crumbled blue cheese and chopped celery leaves. Serve immediately or keep cold until ready to serve.