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Bacon Gorgonzola Deviled Eggs

Skip the same old deviled eggs grandma used to make and try whipping up this more gourmet recipe based off the classic. It's full of salty, creamy and tangy ingredients that add a whole lot more flavor to this traditional hors d'oeuvre.

Gorgonzola is an Italian blue cheese that's usually found in sweeter salads, but we're mixing it into this deviled egg recipe to cut back on the bland mayo taste and keep the creamy texture. To make this mouthful even more impactful, we've added bacon and a bit of chive, so you'll have made everyone's favorite treat for the party!


24 Hard-cooked eggs

4 ounces crumbled blue cheese

1 cup crispy bacon bits

2/3 cup mayonnaise

2 tablespoon minced fresh parsley

1 teaspoon hot pepper sauce

1/2 teaspoon celery seed

1/2 teaspoon pepper

some diced celery

some diced chives


Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed,bacon bits,chives and pepper; stir until well blended.

Stuff or pipe into egg whites. Refrigerate until serving.

Garnish with chives.


Makes 48 deviled eggs

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