Blue Cheese Deviled Eggs Recipes

Steps:

• Place the eggs in cold water in a large saucepan and bring to a boil. Cover, turn off the heat and let sit for 13 minutes. Prepare an ice bath, drop the eggs into it and let sit for 3 minutes.
• Remove the eggs; peel and split lengthwise. Scoop out the yolks and put them in a medium bowl. Add the hot sauce, mayonnaise, sour cream and celery to the yolks and mix to combine. Pipe or scoop the filling back into the egg white cavities. Garnish with blue cheese, celery leaves and more hot sauce.

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.

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.

Steps:

• cut eggs in half lengthwise, scoop out yolks into mixing bowl.
• add cheese, onion,relish, mustard and mayonnaise.
• mix well.
• put mixture in eggs halves and sprinkle with paprika and garnish with parsley.

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.