castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
Deviled eggs with Creamy Blue Cheese & spinach salad

Deviled eggs with Creamy Blue Cheese & spinach salad

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.

4 servings
Salty Cheesy

ingredients

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

preparation

1. Hard-boil the eggs for 10 minutes.

2. Pour cold water over the eggs and peel them.

3. Halve the hard-boiled eggs lengthwise and carefully remove the yolks.

4. 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.

5. Season to taste with salt and ground pepper.

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

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