Blue Cheese Deviled Eggs Recipe
Blue Cheese Deviled Eggs Recipe photo by Taste of Home

Blue Cheese Deviled Eggs Recipe

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I hope you'll agree that blue cheese and a hint of hot pepper in the filling put these flavorful deviled eggs a step above the ordinary. They're always well received at a gathering. -Nina Hall Citrus Heights, California
TOTAL TIME: Prep: 30 min. + chilling
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 24 servings


  • 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


  1. 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.
  2. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery. Yield: 4 dozen.
Originally published as Blue Cheese Deviled Eggs in Taste of Home April/May 2004, p39

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Reviewed Jan. 14, 2014

"good, but not great"

Reviewed Aug. 27, 2013

"This is a new winner in our house. Rich and delicious as one would expect from the Blue Cheese.

I sprinkled a few Blue Cheese crumbles on top. Which really sent out a nice hint.
Perfect for the Holidays and Entertaining. This one will certainly will fit right in."

Reviewed Aug. 27, 2013

"Another Taste Of Home winner. And another New Deviled Egg recipe for the File.

Super rich and delicious. They are very upscale, almost sinful, enticing and Perfect.
Recipe is very adaptable as I only made 3 hard cooked eggs for just my husband and myself.
I will make this one again. Its perfect for the Holidays and entertaining. A plate of theses certainly would Brighten up any table.
Toss a few crumbles of Blu on top as a "Hint"."

Reviewed Sep. 22, 2012

"These deviled eggs are delicious! I made them for a barbeque and they disappeared in minutes. I omitted the celery seed since I didn't have any and crumbled some bacon over the tops. A keeper."

Reviewed Apr. 24, 2011

"This recipe does not give you the the nutrition facts. This is important for many reasons."

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