There are three things that you will always find in my fridge; cheese, bacon and eggs. Especially eggs. My genius idea of having a flock of 17 hens means that there are no less than 8 dozen eggs in our fridge at this moment. I can’t eat them or give them away fast enough. I make quiche and crepes and pancakes constantly, anything that I can find to put a few eggs into. We have eggs for breakfast, lunch and (if I can get away with it) dinner. I also try to keep deviled eggs in the fridge at all times, because they help fill the bottomless pit that my son has become.
I do try to change up the deviled egg game a little bit every now and them. While there is nothing wrong with the classic deviled egg filling, I think that switching up the flavors a little can keep them exciting. I’ve added everything from horseradish to pimento cheese to my deviled eggs, but when I found myself with a giant block of delicious blue cheese I figured it wouldn’t hurt to try. The verdict? Yum.
Now, blue cheese is a pretty polarizing food. Some folks are adamantly against any kind of funky cheese getting anywhere close to them, but some love blue cheese with abandon. Blue cheese is a strong flavor and a little bit goes a long way in any dish. While the pre-crumbled stuff in a tub will work for these eggs, try to buy the best quality blue cheese you can afford. You won’t need much. If you absolutely cannot stomach funky cheese, substitute a good, aged cheddar instead. The smoky bacon pairs nicely with either flavor. Again, get the best cheese you can afford since you won’t need much for the flavors to shine through in these decadent deviled eggs.
You are going to need an egg plate for deviled eggs (no Southern woman is without one). I like this one since it holds more than a dozen deviled eggs at a time.
More Deviled Egg Recipes:
- 8 hard boiled eggs
- ¼ cup sour cream
- 1/3 cup mayonnaise
- 1 Tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon dill
- ¼ cup crumbled blue cheese
- 3 slices of cooked bacon chopped fine
- Parsley for garnish
- Cut each hard boiled egg in half and place the cooked yolk into a bowl and the cooked egg white onto an egg plate.
- With a fork, mash the egg yolks until they resemble coarse crumbs. Add in the sour cream, mayo, mustard and salt and pepper and mix very well until the mixture is creamy (you could do this in a food processor if you wanted). Stir in the remaining ingredients and taste the filling for seasoning. If the filling seems a little dry, add in a spoonful more mayo.