Did you know that blue cheese used to be on the Do Not Eat List for people who were gluten free? Then back in 2009, the Canadian Celiac Association came out with a study stating that blue cheese was A-OK for anyone with celiacs or a gluten sensitivity! Thank goodness, because I love indulging in a good Maytag or Danish Blue!
Now I have no excuse than to add my favorite blue cheese to a classic deviled egg recipe in these Easy Blue Cheese Deviled Eggs. They’re a terrific way to use up leftover hardboiled eggs at Easter, and make the ideal party appetizer to serve to guests or bring to potlucks.
Sure, these deviled eggs are rich and decadent. Yet I never manage to have more than a couple of these easy to make deviled egg appetizers at my parties. They just disappear – whooooosh! Maybe that’s a good thing, because even though this deviled egg recipe is made with Kraft Mayonnaise with Olive Oil, which has half the fat and calories of regular mayonnaise and tastes great, these aren’t exactly the leanest of appetizers.
Transporting Easy Blue Cheese Deviled Eggs
If you love taking deviled eggs to potlucks, you should buy yourself a few Rubbermaid Egg Keepers. They’re very inexpensive on Amazon and easier than putting the deviled eggs on an egg dish and covering them with plastic wrap.
Instead, bring the egg dish separately and then place the deviled eggs in the dish when you get to the party. That way they stay looking nice and don’t get mashed in the car – or fall all over the seat or on to the floor mats!
Like this deviled egg recipe? Then check out these easy deviled eggs recipes.
All these simple deviled egg recipes are perfect for picnics, potlucks, and retro Mad Men type parties!
How to cook perfect hard boiled eggs
I used to use a Norpro Egg Rite Egg Timer to make hard boiled eggs. These gadgets work great until you forget that you have eggs boiling on the stove – and end up with a melted egg timer and over cooked eggs!
After melting a couple of them, I developed a foolproof way to make hard boiled eggs. Since most classic deviled egg recipes call for six eggs, I cook up a few more. Inevitably, a couple will get cracked, will be hard to peel, or will end up getting torn.
- Put 8 or 9 eggs in a medium sized pot and cover with cold water.
- Place pot on stove over high heat and bring to a boil.
- Turn off heat. Remove pan from stove and cover.
- Let eggs cook in the hot water for 11-12 minutes.
- Bring pot over to sink, uncover and rinse eggs under cold water until they are cool enough to handle.
- Place eggs in a bowl. Refrigerate for several hours, then peel.
- Rinse any shell pieces or membranes off of eggs, cut in half with a sharp knife, remove yolks, and prepare eggs as directed.
Easy Blue Cheese Deviled Eggs
- Cut peeled eggs in half length wise.
- Place yolks in a mixing bowl, set the whites aside.
- Mash the yolks with the back of a fork and add blue cheese, mayonnaise, parsley, Mexican hot sauce, green onion, sea salt and ground pepper. Mix well.
- Spoon or pipe the filling back into egg white and sprinkle tops with smoked paprika.
- Cover and refrigerate at least one hour before serving.
- Serving size: 1 whole egg
Originally published September 26, 2010. Updated with new pictures.