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Deviled eggs with Castello Creamy Blue and spinach salad

Deviled eggs with Castello Creamy Blue and spinach salad

4 servings

These deviled eggs are a taste of heaven – our recipe for Deviled eggs with Blue Cheese and spinach salad will lift your yolks to new heights. Spicy Dijon mustard, deep umami flavours from the Worcestershire Sauce, acidic vinegar and intense, creamy blue cheese - that’s how you improve on an egg.

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  • 1 tbsp mayonnaise
  • 6 eggs
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 tsp pale vinegar
  • 100 g Castello® Creamy blue
  • 3 tbsp chopped fresh parsley
  • salt
  • ground pepper
  • 50 g baby spinach leaves, rinsed
  • 50 g pomegranates seeds
  • 1 tbsp store-bought balsamic vinegar glaze



Hard-boil the eggs for 10 minutes. Pour cold water over the eggs and peel them. Halve the hardboiled eggs lengthwise and carefully remove the yolks.

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

Season to taste with salt and ground pepper.

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

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