Ah delicious deviled eggs, never as tasty as my Gorgonzola stuffed deviled eggs recipe!
I remember my mother making wonderful deviled eggs for Easter as a child, and I’ve loved them ever since. I used to make basic stuffed eggs, boring with mayonnaise, mustard, and paprika. No thank you.
I needed to spice up my deviled eggs and started experimenting. Ultimately I fell in love with a Gorgonzola cheese stuffing. These eggs are perfect for Easter dinner and big hit with my family. Everyone, even people who claim not to be deviled egg eaters, love these eggs.
Enjoy my deviled eggs recipe and convert your family into stuffed egg eaters with these wonderful treats. Don’t forget to plate them with some pizzazz. You can find lovely egg platters that are both functional as well as decorative!
Gorgonzola stuffed Deviled Eggs
12 eggs, hard boiled
2 teaspoons gourmet mustard
1 teaspoon capers, minced
1/4 teaspoon black pepper
2 tablespoons Gorgonzola cheese
1/2 cup mayonnaise
1/4 cup milk (use non-fat milk to trim calories)
6 Kalamata olives, sliced in fourths making 24 pieces
Cut hard-boiled eggs in half, length wise, and remove yolk. Place yolks in medium-sized mixing bowl, reserving egg whites.
Add mustard, capers, pepper, and cheese to the yolks, mashing until mixed.
Combine milk and mayonnaise in a separate bowl, stirring until smooth. Add to egg yolk mixture.
Mix with an electric mixer (a hand mixer works well) until smooth.
Fill reserved egg white moundings with your blended filling. You can use a pastry bag, or simply use a spoon.
Top each filled egg with a slice of olive.
Simple, easy, and delicious!
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