Bacon & Blue Cheese Deviled Eggs
If you are like me, you are always looking for new recipes to add to your appetizer lineup. This Bacon and Blue Cheese Deviled Eggs recipe is definitely one to try! It is a new twist on an old favorite. The bacon and the blue cheese add a new kick to make these a delicious finger food that will be a hit at your next gathering.
5 large hard-boiled eggs
4 slices cooked bacon
2 tablespoons blue cheese crumbles
2 – 3 tablespoons mayonnaise
1 teaspoon spicy mustard
2 green onions, finely sliced & divided
Salt and pepper to taste
Break off ten small pieces of bacon for garnish and crumble the rest.
Place the egg yolks, crumbled bacon, mustard, mayonnaise and one of the green onions in a food processor and blend until smooth. Use a spatula to scrape down the sides as needed. Because of the bacon, this will not be as smooth as a normal deviled egg filling.
Taste and adjust the salt and pepper to your liking.
Spoon the filling into a plastic baggie and cut off the tip of one corner. Gently squeeze the filling into each egg.
To serve, arrange the eggs on a plate and top each one with a small piece of bacon and a slice of green onion, if desired.
To cook the hard-boiled eggs, add them to a pot and cover with cold water by at least two inches. Bring to a full rolling boil for one minute, turn the heat down to low, cover and let sit for 15 minutes. Drain, fill pot with cold water to cool the eggs before peeling.
When the eggs are peeled, carefully slice each one in half and remove the yolk. To keep the edges of the eggs clean, wipe the knife off after cutting each one.