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Devilled Eggs with Castello Creamy Blue Cheese

Devilled Eggs with Castello Creamy Blue Cheese

4 servings

These Devilled Eggs are a taste of heaven – our recipe for Devilled Eggs with Castello Creamy Blue will lift your yolks to new heights. Spicy Dijon mustard, deep umami flavours from the Worcestershire Sauce, acidic vinegar and intense Castello Creamy Blue cheese – these tasty morsels are perfect for entertaining.

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  • 100 g Castello® Creamy Blue
  • 1 tbsp mayonnaise
  • 6 eggs
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 tsp white wine vinegar
  • 3 tbsp chopped parsley
  • salt
  • ground pepper
  • 50 g baby spinach leaves, rinsed
  • 50 g pomegranate seeds
  • 1 tbsp balsamic vinegar glaze


1. Hard-boil the eggs for 10 minutes. Pour cold water over the eggs and then peel them once slightly cooled. Halve the hard-boiled eggs lengthwise and carefully remove the yolks.

2. Mash the yolks in a bowl with a fork. Add mayonnaise, Dijon mustard, Worcester sauce, white wine vinegar, Castello Creamy Blue and chopped parsley and stir until combined.

3. Season to taste with salt and ground pepper.

4. Fill the eggs with the filling using a spoon or a piping bag.

5. Arrange the eggs on a bed of baby spinach, sprinkled with pomegranate seeds and drizzled with balsamic vinegar glaze.