"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Blue Cheese Deviled Eggs, by Donna Maxfield, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 hard-cooked eggs 1/2 c. crumbled blue or Feta cheese 1/3 c. mayonnaise 1 tbsp. minced fresh parsley 1/2 tsp. hot pepper sauce 1/4 tsp. celery seed 1/4 tsp. pepper diced celery
Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the cheese, mayo., parsley, hot pepper sauce, celery seed and pepper. Stir until well blended. Evenly fill the whites. Refrigerate eggs until serving. Sprinkle with celery. Yield: 2 dozen.
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