The Beard and the Baker Blue Cheese, Honey & Shallot Deviled Eggs

This is a repost of a recipe from The Beard and The Baker, who created some lovely recipes with Bellisari’s products including this tasty take on deviled eggs.

Serves 24

1 dozen eggs
Tbsp white vinegar
1/4 cup mayo
1/4 cup Bellisari's Blue Cheese, Honey & Shallot Spread
Salt and pepper

Add eggs to pot filled with water, vinegar and pinch of salt. Bring to a boil, uncovered. Once water comes to a boil, turn heat off and cover pot with lid for 10 minutes.
Remove eggs from pot and run under cool water in a colander to cool a little quicker. Once they are cool, peel and discard shells.
Slice eggs in half lengthwise then place hardboiled yolk in bowl and set hardboiled egg white to the side.
Mash up egg yolk with mayo and Bellisari's Blue Cheese, Honey & Shallot Spread until desired consistency. Add salt and pepper to taste.
Spoon dollop of mixture into halved egg whites. Top with a sprinkle of black pepper and refrigerate until ready to eat.

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