Sunday, June 30, 2013

Just In Time for July 4th: Little Blue Devils!

I'm a huge fan of deviled eggs but I do like to change things up now and then.  Here is a fun and easy way to try a variation of the traditional deviled egg.

Hard boiled eggs, shelled and sliced in half, lengthwise
remoulade sauce (link to recipe, if needed)
crumbled blue cheese
mustard (I used a walnut mustard but any will do)
hot sauce

After slicing your boiled eggs, pop the yolks out into a bowl and place the whites on a plate.
Mash the yolks thoroughly with a fork.
For 6 eggs add 2 Tablespoons remoulade, 2-3 Tablespoons blue cheese, 1-2 teaspoons mustard, and about 1 tablespoon hot sauce.  Mix well with fork and add mayonnaise as needed to provide a creamy texture.  A small dash of paprika into the mix, then gently spoon into the egg whites.  Top with another dash of paprika.

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