Blue Cheese Devilled Eggs

Name: Blue Cheese Devilled Eggs
Yield: 24 servings
Cuisine: Nordic
Ingredients: 1 dozen eggs, hard-boiled, peeled and cut into halves; mayonnaise; plain Greek yoghurt; Buffalo wing sauce; Castello® Traditional crumbled danish blue; fresh fresh parsley, finely chopped; celery salt or Casear seasoning mix; celery, finely chopped (optional); celery (optional)

24 servings

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Ingredients

1 dozen eggs, hard-boiled, peeled and cut into halves

Filling

mayonnaise
plain Greek yoghurt
Buffalo wing sauce
Castello® Traditional crumbled danish blue
fresh fresh parsley, finely chopped
celery salt or Casear seasoning mix

Topping

celery, finely chopped (optional)
celery (optional)

Preparation

Preparation

1. Carefully remove the yolks from the eggs and place yolks in a medium bowl.

2. Set the egg white halves onto a serving dish; cover, and refrigerate.

3. With a fork, mash the yolks to a smooth consistency.

4. Add the mayonnaise, yogurt, wing sauce, Castello® Traditional Crumbled Danish Blue Cheese, parsley, and celery salt; mix until smooth. (Alternatively you can do this using an electric mixer).

5. Spoon the mixture into a pastry bag fitted with a plain or large star tip and pipe the mixture evenly into the egg white halves.

6. Top each egg half with chopped celery and celery leaves (optional).