Meals Matter

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Contributed By: MMR
Taste of Home

I love deviled eggs and I'm always looking for new ways to jazz up the original recipe. These are very tasty and great for potlucks!

Ingredients

24 Hard-cooked eggs

1 cup (4 oz) crumbled blue cheese

2/3 cup Mayonnaise

2 tablespoons Minced fresh parsley

1 teaspoon Hot pepper sauce

1/2 teaspoon Celery seed

1/2 teaspoon Pepper

Diced celery

Preparation

Slice the eggs in half lengthwise: remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayo, parsley, hot pepper sauce, celery seed, and pepper; stir until well blended. Evenly fill the whites. Refrigerate eggs until serving. Sprinkle with celery just before serving. Yield: 4 dozen

Cook's Notes

Peeling the eggs will be easier if you put the hard-cooked eggs in a bowl of ice water for a few minutes after they are cooked. Also, you can use a pastry bag (or a large plastic bag with a bottom corner clipped off) to put the yolks in the whites and make the eggs look real pretty. But, I usually just spoon the mixture into the whites. Most of the people I make these eggs for are hungry and not looking to be seriously impressed!

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