Recipe: Blue Cheese Deviled Eggs

Julie's Kitchen_Deviled Egges_3E3A4228


Julie's-Kitchen_Blue-Cheese-Deviled-Eggs_3E3A4245 Julie's-Kitchen_Eggs_IMG_7524

Up until a few years ago, Brock didn’t eat eggs, which meant I didn’t cook a whole lot of eggs. Well now he’s seen the light and enjoys a runny yolk as much as I do (a lot!). I’m giving thanks for his food revelation with this recipe for deviled eggs as part of my Ultimate Holiday Table partnership with Marie’s. I added a little twist.

Instead of using mayo, I subbed in Marie’s Chunky Blue Cheese Dressing for extra flavor and garnished with extra blue cheese crumbles, parsley and paprika. I added microgreens to make them look extra fancy, though it’s totally optional. These would be great served as a nibble when your Thanksgiving guests arrive. Plus, they’re easy to prep in advance.

Blue Cheese Deviled Eggs


1 dozen large eggs, hard boiled

3/4 c Marie’s Chunky Blue Cheese Dressing

1 tsp dijon mustard

1 tsp lemon juice


1/3 c crumbed blue cheese

Chopped parsley




Peel the eggs and cut in half. Separate the yolks and the whites. In a food processor, pulse together the yolks with Marie’s Chunky Blue Cheese Dressing, mustard and lemon juice until smooth. Season with salt and pepper.

Scoop yolk mixture into a piping bag. Pipe into  hollowed egg whites. Garnish with crumbled blue cheese, chopped parsley, paprika and microgreens.

serves 8

1 Comment

  • P

    11 Jan 2016 06:01 pm

    This is wonderful. Have to try it. It will be awesome with herbs along with it.



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