An updated take on perennial picnic fare - these tasty deviled eggs are rich, satisfying and completely grown up with the addition of our Smokey Blue cheese, cold smoked over Oregon hazelnut shells. So good, you may want to double the recipe!
10 hard boiled eggs, peeled and halved
3 oz. Smokey Blue cheese
4 tbsp. mayonnaise
2 tbsp. crème fraiche
Parsley and Cracked Black Pepper for garnish
(makes 20 eggs)
Cut hard boiled eggs in half lengthwise. Remove yolks and set whites aside for later use.
Press egg yolks and Smokey Blue through a food mill or strainer using a large, sturdy spoon. This process ensures velvety smooth texture. In a large bowl, combine, egg, cheese, mayonnaise and crème fraiche. Stir to combine.
Fill egg whites with about 1 tbsp. of egg and cheese mixture. Make it fancy by using a piping tool. May make ahead and cover in an airtight container for up to 4 hours.
Just prior to serving, top with chopped parsley and cracked black pepper.
~ Enjoy ~
10 hard boiled eggs, peeled and halved
3 oz. Smokey Blue cheese
4 tbsp. mayonnaise
2 tbsp. crème fraiche
Parsley and Cracked Black Pepper for garnish
(makes 20 eggs)
Cut hard boiled eggs in half lengthwise. Remove yolks and set whites aside for later use.
Press egg yolks and Smokey Blue through a food mill or strainer using a large, sturdy spoon. This process ensures velvety smooth texture. In a large bowl, combine, egg, cheese, mayonnaise and crème fraiche. Stir to combine.
Fill egg whites with about 1 tbsp. of egg and cheese mixture. Make it fancy by using a piping tool. May make ahead and cover in an airtight container for up to 4 hours.
Just prior to serving, top with chopped parsley and cracked black pepper.
~ Enjoy ~
Recipe by Rogue Creamery Staff
SMOKEY BLUE DEVILED EGGS
