Deviled Eggs with Blue Cheese Recipe

Deviled Eggs with Blue Cheese Recipe

  • 6 Market Pantry™ eggs
  • 1/3 cup Market Pantry™ mayonnaise
  • 1 tablespoon Market Pantry™ mustard
  • 1 teaspoon dried dill
  • 1/4 teaspoon Market Pantry™ salt
  • 2 tablespoons crumbled blue cheese
  • 6 Market Pantry™ almonds, chopped
  1. Place eggs in 2-quart saucepan. Add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 12 minutes. Drain. Immediately place eggs in ice cold water until completely cooled.
  2. Peel eggs; cut in half lengthwise. Remove yolks and place in small bowl. Place egg white halves on serving plate; set aside.
  3. Mash egg yolks with fork. Stir in remaining ingredients except almonds.
  4. Sprinkle with chopped almonds just before serving.
Recipe of the Day|