Bills Deviled Eggs with Blue Cheese and Thyme
Elevate your appetizer game with Bill’s Deviled Eggs with Blue Cheese and Thyme—a sophisticated twist on the classic party favorite. Perfectly boiled eggs are filled with a rich and creamy yolk mixture infused with tangy crumbled blue cheese, zesty Dijon mustard, fresh thyme, and a hint of lemon juice for brightness. Each bite is beautifully balanced, with a sprinkle of paprika and a delicate thyme sprig garnish adding the perfect finishing touch. This easy yet elegant recipe comes together in just 30 minutes and makes six servings, making it an ideal choice for entertaining or a gourmet snack. Whether you're hosting guests or indulging yourself, these deviled eggs are sure to impress with their bold flavors and stunning presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 2 tablespoons Blue cheese, crumbled
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika (for garnish)
- 6 pieces Small fresh thyme sprigs (for garnish)
Instructions
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water to cool for 5 minutes. Carefully peel the eggs under running water to remove the shells.
Slice each egg in half lengthwise and gently pop out the yolks into a medium-sized mixing bowl. Place the egg white halves on a platter, cut side up.
Mash the egg yolks with a fork until crumbly. Add the mayonnaise, blue cheese, Dijon mustard, chopped thyme, lemon juice, salt, and pepper. Mix thoroughly until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves, evenly dividing it among all 12 halves.
Sprinkle the filled eggs with paprika and garnish each with a small sprig of fresh thyme for a decorative touch.
Serve immediately or cover and refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
