Show your patriotic pride at your next outdoor gathering when you make this simple and unique Red, White, and Bleu Deviled Eggs recipe. Adding savory mix ins to traditional deviled eggs makes them even more special for the holidays!
One of my husband’s favorite foods is deviled eggs, so of course I’m always looking for new recipes to satisfy his appetite. With the 4th of July right around the corner, our Red, White and Bleu Deviled Eggs are easy to make and the perfect crowd-pleaser. Of course, these are perfect for all of your patriotic holidays.
Red, White, and Bleu Deviled Eggs Recipe
Making decked-out deviled eggs is easier than you think…we start with the basic egg base, add a few ingredients, and garnish. You can never go wrong with traditional eggs, but these have the perfect kick with savory mix-ins. I promise, not one will be left.
There are a variety of methods out there used to create the perfect hard-boiled egg. Believe you me, I have tried them all, from adding baking soda or vinegar to the water with the traditional boiling to oven-baking. The no-fail, easy-peeling method that works for me every time is steaming! Some of the air from the hot steam permeates the egg shell, making it easier to peel.
How to Steam Hard-Boiled Eggs
Add a single layer of eggs to the basket of a steamer pot and add about three inches of water to the pot. If you are using a steamer basket, bring about an inch of water to boil, then place the steamer basket and eggs in. Cover with a tight-fitting lid and allow to steam for 13 minutes. Move the eggs into an ice bath (a large bowl of ice and water) and chill for 15 minutes.
Now that the eggs are ready, the fun part begins! This recipe create 12 deviled eggs.
Ingredients
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1/4 cup crumbled bleu cheese
- 1 teaspoon horseradish
- hot sauce
- salt and pepper
Instructions
- Slice eggs in half lengthwise.
- Carefully scoop out the yolk into a bowl.
- Add the mayonnaise and a little salt and pepper to taste and stir.
- Mix in the bleu cheese and horseradish.
- Use a small measuring spoon to scoop the mix up and back into the egg whites.
- If desired, sprinkle a little more crumbled bleu cheese on top, then garnish with hot sauce.
Notes
Home Chef Tip: If you don't have a deviled egg platter for plating your creations, lay them on a bed of lettuce or kale leaves to keep them from sliding.
I absolutely love this recipe; it is the right mix of tangy and spicy in one delicious bite.
Need more entertaining ideas? Check out my Easy Patriotic Ideas for Summer Entertaining post for even more tasty recipe ideas!
We hope you enjoy this Red, White, and Bleu Deviled Eggs recipe from SoFabFood Contributor, Dawn from Revel and Glitter, as much as we do. If you love this recipe, you can find more like it by visiting our appetizer section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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