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August 2, 2011
Blue Cheese-Stuffed Eggs
Timeless Snacks & Starters
Prep time:
10 minutes plus standingchilling time:
3 hours“Grandma's recipe gives a new twist to that old favorite, deviled eggs.”
Ingredients
Serves 4
- 6 large eggs
- 2 tablespoons blue cheese, softened
- 2 1/2 teaspoons mayonnaise
- 2 teaspoons finely chopped onion
- 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
- 1 teaspoon prepared yellow mustard
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper
- 1/4 teaspoon paprika
Directions
1
Place the eggs in a medium saucepan. Add enough water to cover the eggs. Bring to a boil over high heat. Boil for 2 minutes. Remove from heat. Let stand, covered, for 15 minutes; drain. Let stand to cool, about 20 minutes.
2
Remove and discard the shells from the eggs. Cut the eggs in half lengthwise. Remove egg yolks and place in a small bowl. Mash the egg yolks.
3
Add blue cheese, mayonnaise, onion, tarragon, mustard, salt and black pepper to egg yolks and mix well.
4
Spoon egg yolk mixture into egg white halves. Arrange on a serving platter. Sprinkle with paprika. Chill, covered, for 3 hours.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma sometimes boiled the eggs the night before stuffing them. When she did this, she had a great trick for distinguishing the boiled eggs from the uncooked ones. A boiled egg would spin when twirled on the counter, and an uncooked one would not.
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