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Blue Cheese Deviled Eggs
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24 hard-cooked eggs
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon pepper
Diced celery
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash
yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed
and pepper; stir until well blended.Stuff or pipe into egg whites. Refrigerate
until serving. Sprinkle with celery.
Yield: 4 dozen.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |