Deviled Eggs with Bleu Cheese Mustard Recipe
Recipe adapted from Marian Burros, Cooking with Comfort
, (Simon and Schuster, 2003)
I absolutely LOVE deviled eggs. But I am very picky about my deviled eggs. My favorites were made by Frances, the elderly Italian woman who used to clean my grandparents house when I was a little girl - no relish, nothing fancy, just good, old-fashioned devlied eggs.
But, Deviled Eggs are one of those foods that are just calling for a new twist. So, if like deviled eggs with a little something extra, here you go...
2 teaspoons Dijon Mustard
1 tablespoon of Bleu Cheese
2 teaspoons finely grated onion
5 tablespoons mayonnaise
Sea salt and freshly ground Tellicherry pepper to taste
Parsley for garnish
1. Hard-cook the eggs: Place them in a pot of cold water and bring the water to a boil. Boil for 3 minutes, gently stirring the eggs often so that the yolks are centered. Remove the pot from the hear and allow the eggs to sit in the water, covered, for 20 minutes. Run the eggs under cold water until they are cooled.
2. Shell the eggs and cut them in half lengthwise. Remove the yolks and in a small bowl, mach the yolks together with the mustard, Bleu cheese, onion, mayonnaise, salt and pepper. The mixture should be creamy.
3. Stuff the egg whites with the mashed yolk mixture. If you want to make them pretty you can pipe the mixture through a pasty tube; otherwise, decorate with folk tines. Cover and chill. Top with a sprig of parsley.
Yield: 12 stuffed eggs
Category: Appetizer, Snack, Lunch
Keywords: Recipe, Deviled, Eggs, Mustard, Blue Cheese, Appetizer