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Mar 30, 2010

BLUE CHEESE DEVILED EGGS


Ingredients


24 hard-cooked eggs

1 cup (4 ounces) crumbled blue 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
 
 
Directions


Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended.

Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery. Yield: 4 dozen.
 
 
 
 
CRAB DEVILED EGGS
Ingredients


12 hard-cooked eggs

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

1/2 cup mayonnaise

1 green onion, finely chopped

1 tablespoon finely chopped celery

1 tablespoon finely chopped green pepper

2 teaspoons Dijon mustard

1 teaspoon minced fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

3 dashes hot pepper sauce

3 dashes Worcestershire sauce

Additional minced fresh parsley

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.

Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.