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Smokey Blue Deviled Eggs


  • 10 hard boiled eggs peeled and halved
  • 3 oz. Smokey Blue Cheese
  • 4 tbsp. mayonnaise
  • 2 tbsp. crème fraiche
  • Parsley Cracked Black Pepper, Chives or Paprika for garnish


  • Cut hard boiled eggs in half lengthwise. Remove yolks and refrigerate whites aside for later use.
  • Press egg yolks and Smokey Blue through a food mill or strainer using a large, sturdy spoon. This process ensures velvety smooth texture. In a large bowl, combine, egg, cheese, mayonnaise and crème fraiche. Stir to combine.
  • Fill egg whites with about 1 tbsp. of egg and cheese mixture. Make it fancy by using a piping tool. May make ahead and cover in an airtight container for up to 4 hours
  • Just prior to serving, top with chopped parsley, cracked black pepper, chopped chives or paprika to taste.


Original recipe and image source: Rogue Creamery
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