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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Blue Cheese Deviled Eggs Recipe

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This recipe for Blue Cheese Deviled Eggs is from DeeDeeBo's Family and Friend Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large eggs
2 T. mayonnaise
1T sour cream
1/2 tsp. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. sugar
1/8 tsp. salt
1/4 tsp. pepper
1/4 c. crumbled blue cheese (may add more if needed)
Directions:
Directions:
Cook Eggs: Combine 4 c. water and 4 c. ice in a large bowl; set aside. Place eggs in saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack eggs shells. Transfer eggs to ice water and cool 5 minutes.
Peel eggs and halve lengthwise.
Press yolks and combine with remaining ingredients and stir until smooth. Fill eggs and serve. Egg white eggs and filling mixture can be refrigerated separately for 2 days. Wrap egg whites in double layer of plastic wrap.
Number Of Servings:
Number Of Servings:
Makes 1 dozen

 

 

 

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