Ingredients:
12 whole eggs
2 oz. blue cheese, crumbled
1 tbsp parsley flakes
1/4 tsp. celery seed
1/4 tsp. pepper
1/3 cup mayonnaise
1/2 tsp. hot sauce
Cooking Instructions
In a large covered saucepan, place eggs in enough water to cover them and bring eggs to a boil. Reduce heat to a slow boil for 10-12 minutes. Cool and peel eggs. Cut the eggs in half, remove the yolks, and set whites aside. In a small mixing bowl, mash yolks with a fork and blend with cheese, parsley, celery seed, and pepper. Blend mayonnaise and hot sauce; add to yolk mixture, mixing until well blended. Evenly fill the whites. Refrigerate until ready to serve.
Note : 24 servings.
12 whole eggs
2 oz. blue cheese, crumbled
1 tbsp parsley flakes
1/4 tsp. celery seed
1/4 tsp. pepper
1/3 cup mayonnaise
1/2 tsp. hot sauce
Cooking Instructions
In a large covered saucepan, place eggs in enough water to cover them and bring eggs to a boil. Reduce heat to a slow boil for 10-12 minutes. Cool and peel eggs. Cut the eggs in half, remove the yolks, and set whites aside. In a small mixing bowl, mash yolks with a fork and blend with cheese, parsley, celery seed, and pepper. Blend mayonnaise and hot sauce; add to yolk mixture, mixing until well blended. Evenly fill the whites. Refrigerate until ready to serve.
Note : 24 servings.
