Bills Deviled Eggs With Blue Cheese and Thyme

Submitted by bill mayes

"I saw this recipe in one of the more popular food mags. Sorry I don't remember which one. I have tried it twice and both were GREAAAAT. I changed a few things that I think improved it and I hope you like it. I use Dukes Mayo and Frenchs Mustard but use whatever brand you want. This is really easy and will knock the socks off your guests or family. Enjoy!"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 8

ingredients

• 8 eggs, extra large
• 2 tablespoons thyme (fresh if possible)
• 2 tablespoons minced sweet onions
• 3 tablespoons chopped dill pickles, you can use relish (chop very small)
• 1 teaspoon pepper
• 1 teaspoon salt (more or less)
• 2 tablespoons mayonnaise
• 3 cups crumbled blue cheese
• yellow mustard (what ever you need)

directions

1. Simmer eggs until hard, Cool eggs and cut in half,
2. Separate yolks to a med bowl.
3. Mash yolks then add thyme, onion, pickel, pepper,salt, blue cheese. Mix then add whatever mustard you need for the right consistency.
4. Fill each eggwhite and cover then refrigerate,
5. Serve cool. You can if you want sprinkle paprika on eggs for decoration.

Reviews

[lindadparker]

I was very disappointed in this recipe. The eggs were dry but that could be fixed. You should cut the blue cheese called for in half. My family and I are blue cheese lovers but this was way too much of a good thing. They were very, very strong, almost bitter, and again, dry. Also I would not add any salt until all ingredients are mixed together and tasted. The dill pickles (I used dill relish) put enough salt in the mixture so that adding more makes the eggs a bit salty. All in all with a few tweaks they might be very good but not so good if you follow he recipe.