Deviled Bleu Cheese Eggs

A delicious new twist on an old theme.

This is one of those recipes that you either love or you don't. I DO! And adding in the tartness of bleu cheese adds a special something to an old-time recipe. Deviled Bleu Cheese Eggs isn't for everyone, but this mixture of blended flavors might change some people's minds. Try it, I think you'll agree!

What you'll need:
- 24 hard-cooked eggs
- 1 cup (4 ounces) crumbled bleu 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

What to do:
Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended. Evenly fill the whites. Refrigerate eggs until serving. Sprinkle with celery.

This simple appetizer recipe makes 48. Serve on your favorite egg platter.

A little bit of history on the spicy stuffed eggs:
The origin of deviled eggs can't be pinned down to any one specific person, date or place. It is a culinary amalgamation of history and taste. The actual concept of deviled eggs begins with Ancient Rome. Spicy stuffed eggs were known in 13th century Andalusia. The name is an 18th century invention.

According to many historic cookbooks, the practice of boiling eggs, removing the yolks, combining the yolks with spices (such as mustard and cayenne pepper) and then refilling the shells with that mixture was common by the end of the 16th century and was the "norm" by the 17th century. To read more of this article, click here.

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