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Blue Cheese Devilled Eggs

Blue Cheese Devilled Eggs

24 servings


  • 1 dozen eggs, hard-boiled, peeled and cut into halves
  • celery, finely chopped (optional)
  • celery leaves (optional)


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).