Deviled Eggs with Bleu Cheese Mustard Recipe


6 eggs at room temperature

2 teaspoons Dijon Mustard

1 tablespoon of blue cheese

2 teaspoons finely grated onion

5 tablespoons mayonnaise

fine sea salt and freshly ground Tellicherry pepper to taste

Parsley for garnish


Homemade Blue Cheese Mustard Deviled Eggs Recipe

Recipe adapted from Marian Burros, Cooking with Comfort, (Simon and Schuster, 2003)

I absolutely LOVE homemade 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 deviled eggs.

But, Deviled Eggs are one of those foods that are just calling for a new twist. So, if you like homemade deviled eggs with a little something extra, try out this recipe...

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 heat 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, mash 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