Blue Cheese Devilled Eggs

Ingredients for 24 servings

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


3 tbsp 45 mL mayonnaise
3 tbsp 45 mL plain Greek yogurt
1 tbsp 15 mL Buffalo wing sauce
1/2 cup 125 mL Castello® Crumbled Blue Cheese
1 tbsp 15 mL fresh parsley, finely chopped
1/4 tsp 1 mL celery salt or Casear seasoning mix


1/3 cup 75 mL celery, finely chopped (optional)
24 small celery leaves (optional)

Devilled Eggs


Carefully remove the yolks from the eggs and place yolks in a medium bowl. Set the egg white halves onto a serving dish; cover, and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, yogurt, wing sauce, Blue Cheese, parsley, and celery salt; mix until smooth. (Alternatively you can do this using an electric mixer). 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.

Top each egg half with chopped celery and celery leaves


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