Blue Cheese Deviled Eggs

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  • Servings: 8


  • 1 dozen large, hard-boiled eggs
  • 3/4 cup Marie’s Chunky Blue Cheese Dressing
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • Salt and pepper

For the garnish:
  • 1/3 cup crumbled blue cheese
  • Chopped parsley
  • Paprika
  • Microgreens


Peel the eggs. Cut each egg in half. Separate the yolks and the whites. In a food processor, pulse together the yolks with Marie’s Chunky Blue Cheese Dressing, mustard and lemon juice until smooth. Season with salt and pepper. Scoop yolk mixture into a piping bag. Pipe into hollowed egg whites. Garnish with crumbled blue cheese, chopped parsley, paprika and microgreens.