This was my favorite batch yet, and a hit at one of our recent get-togethers. If you like bacon and blue cheese these deviled eggs are a "fancier" version of the original and can be proudly served at parties and are perfect way to use up those Easter eggs. Hope you enjoy and have a Happy Easter!
Stark's Bacon Blue Cheese Deviled Eggs
18 large eggs
9 tablespoons of mayo (southern translation: Dukes Mayonnaise)
1 tablespoon of yellow mustard
4 tablespoons of crumbled blue cheese (I use the Publix brand)
Dash of sea salt to taste (the cheese and bacon are salty, so little is needed)
4 tablespoons cooked and crumbled bacon in bits
Boil, cool, and peel 18 large eggs. Cut the eggs in half from top to bottom, place egg white halves on tray.
Prepare filling by putting egg yolks, mayo, mustard, 3 tablespoons of blue cheese, and 3 tablespoons of bacon into a mixing bowl (set aside one tablespoon of both the bacon and blue cheese for later garnishing). Mix with a fork until well blended, it will have small lumps from the bacon and cheese. Clip a half inch corner from the bottom of a zip lock bag, put blended egg mixture into bag, and pipe into egg white halves.
Garnish eggs with remained bacon bits and blue cheese crumbles. Makes 36 deviled eggs. They are ready to serve or refrigerate for later use (up to 8 hours).
