We definitely wanted to make Deviled Eggs to use for our entry for the Duke University Blue Devils. And then our friend, Rachel, had the brilliant idea of making BLEU CHEESE Deviled Eggs, thereby making these even more Duke-ish and even better tasting. Seriously, these were a rich, cholesterol-laden delight (see ingredents below and recipe after the jump).
We used a modified version of Mark Bittman’s recipe for Deviled Eggs:
4 hardboiled eggs
2 tablespoons mayo
1 teaspoon dijon mustard
paprika or parsley for garnish
We subsituted bleu cheese for paprika/parsley. And we made a dozen of these suckers while Mark’s recipe is for 4 eggs only.