Deviled eggs with cheddar and blue cheese

1 serving

Deviled eggs with Danablu

6 eggs

3 tsp. mayo

2 tsp. Dijon mustard

The juice of 1/4 lime

1-2 tsp. Castello Danablu (depending on how strong you want the flavor to be)

20 g bacon, diced

1 scallion 

Salt and pepper

Deviled eggs with Cheddar

6 eggs

 3 tsp. mayo

 2 tsp. Dijon mustard

1 tsp. chili sauce

2 tsp. paprika

The juice of 1/4 lime

25 g Castello Extra Matured Cheddar

10 g bacon, diced

1 scallion

1/4 red bell pepper

Pepper

Deviled eggs with cheddar and blue cheese

Preparation

Deviled eggs are an excellent appetizer for the Easter menu. Delight your guests with these two variations of deviled eggs - with cheddar or blue cheese sprinkled with bacon. 

Deviled eggs with Danablu

1. Boil eggs for 12 minutes until they are thoroughly cooked. As soon as you take them out of the water, tap the eggs gently with a spoon to crack the shell.

2. Allow the eggs to cool completely while you fry the bacon until it’s crispy.

3. Peel the eggs and cut them in half.

4. Place the egg yolks in a bowl and mix them with the mayo, mustard, lime juice and Danablu. Season with salt and pepper.

5. Use two teaspoons to form small balls of the filling mixture. Fill the egg whites with the mixture.  

6. Finally sprinkle the eggs with bacon and chopped scallions.

Deviled eggs with cheddar

1.Boil eggs for 12 minutes until they are thoroughly cooked. As soon as you take them out of the water, tap the eggs gently with a spoon to crack the shell.

2.Allow the eggs to cool completely while you fry the bacon until it’s crispy.

3.Chop the red bell pepper into very small cubes and the scallion into small slices.

4.Peel the eggs and cut them in half.

5.Place the egg yolks in a bowl and mix them with the mayo, mustard, lime juice, chili sauce, paprika and cheddar. Season with pepper.

6.Place the finely chopped peppers at the bottom of each egg white.

7.Use two teaspoons to form small balls of the filling mixture. Fill the egg whites with the mixture.  

8.Finally sprinkle the eggs with bacon and chopped scallions.

Serve with toasted rye bread and / or fresh vegetable sticks.  

This recipe was written by Danish food blogger chefsseason.dk / Instagram @chefsseason

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