Blue Deviled Eggs Recipe
Radish, White Cheddar, Choice of Dressing
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Ingredients
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Eggs
Filling
Garnish
Method
Preparation of Eggs
Boil the Eggs
Place the large eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
Cool the Eggs
After 12 minutes, transfer the eggs to an ice bath for at least 5 minutes to cool. This will make peeling easier.
Peel the Eggs
Once the eggs are cool, gently tap each egg on a hard surface and peel under running water to remove the shells.
Filling Preparation
Prepare the Filling
Cut each peeled egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl.
Mix the Ingredients
To the bowl with the yolks, add the finely chopped radish, shredded white cheddar cheese, mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined.
Add Color
Add 2 drops of blue food coloring to the mixture and stir well until the color is evenly distributed.
Assembly
Fill the Egg Whites
Using a spoon or piping bag, fill the hollowed-out egg whites with the blue filling mixture.
Garnish
Drizzle with your choice of dressing and sprinkle chopped fresh chives on top for added flavor and decoration.