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
1 tsp dijon mustard
1 tsp lemon juice
1/3 c crumbed blue cheese
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.