Thank you World Market for sponsoring today’s post! As always, all opinions are my own.
Today, marks the end to my unofficial deviled egg week. I’ve shared some really unique deviled eggs this week like my shrimp creole deviled eggs and my horseradish and bacon deviled eggs. Today, I’ve saved the best for last–or at least what my friends told me was the best; Buffalo Blue Cheese Deviled Eggs!
Once again, I used an awesome seasoning mix found at World Market. This time around I used the Urban Accents Blue Cheese Deviled Egg Seasoning Mix. I’m already brainstorming other ways to use this seasoning for future recipes–the skies the limit and you can definitely use this seasoning for more than just deviled eggs. And best of all the seasoning makes 6 dozen deviled eggs!
When preparing the deviled eggs I find that peeling them takes the longest. And I also like to use an electric mixer to mix the filling so that it is super smooth and creamy! I topped these deviled eggs with fresh blue cheese, minced parsley, and green onions. They were definitely a hit and will be making an appearance on my Easter menu.
If you like what you see in the photos you can find everything at World Market (minus the fresh eggs, herbs and blue cheese)! Shop the post: Urban Accents Blue Cheese Deviled Egg Seasoning Mix, Deviled Egg Plate, Coconut Twig Placemat, Bright Speckled Eggs, Natural Fiber Bunnies, Fabric Chick, Green and Pink Giselle Napkin
If your doing Easter entertaining definitely add these Buffalo Blue Cheese Deviled Eggs to your menu! Your guest will love them and love this spiced-up deviled egg recipe! For more fun Easter ideas check these out:
Bless’er House Blog | Easter Brunch Tablescape
Baked by Joanna | Easter Picnic
Made by a Princess | Easter Entertaining Ideas
Buffalo Blue Cheese Deviled Eggs
- 6 hard boiled eggs
- 4 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 2 teaspoons Urban Accents Blue Cheese Deviled Egg Seasoning Mix
- 1 tablespoon buffalo sauce
- 1 tablespoon parsley minced and divided
- 1 tablespoon green onion minced and divided
- 1 tablespoon crumbled blue cheese
- Peel and halve the hard-boiled eggs lengthwise.
- In a bowl, mash the yolks then stir in the mayonnaise, dijon mustard, blue cheese seasoning mix, buffalo sauce, 1 teaspoon parsley and 1 teaspoon green onions. Using a hand-mixer, blend for 30 seconds until creamy.
- Place the buffalo blue cheese mixture in a ziploc bag. Cut the corner off of one end. Pipe the yolk mixture into each of the 12 egg whites. Arrange on a platter and sprinkle with the remaining fresh parsley and green onion and top with crumbled blue cheese. Serve immediately or refrigerate in a sealed container for up to 3 days.