Blue Cheese Deviled Eggs Recipes

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BUFFALO DEVILED EGGS



Buffalo Deviled Eggs image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 7

1 dozen hard-boiled eggs, peeled
1/4 cup mayonnaise
2 tablespoons ranch dressing
2 tablespoons Louisiana hot sauce, such as Frank's RedHot, or more to taste
Kosher salt and freshly ground black pepper
2 tablespoons crumbled blue cheese, plus more for serving
1 stalk celery, finely diced, leaves reserved

Steps:

  • Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula.
  • Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve.

BLUE DEVILED EGGS



Blue Deviled Eggs image

Provided by Food Network Kitchen

Number Of Ingredients 0

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.

BLUE CHEESE BACON DEVILED EGGS



Blue Cheese Bacon Deviled Eggs image

Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon - perfect appetizers.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h35m

Yield 12

Number Of Ingredients 8

12 eggs
1/2 cup mayonnaise
1/4 cup crumbled blue cheese (1 oz)
1 tablespoon finely chopped green onions (1 medium)
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
3 slices bacon, crisply cooked, crumbled

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.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg

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