A great way to use up the painted eggs after an Easter party. It's a classic cocktail party dish that can never go wrong.
Ingredients
75 OZ / 2225 ML hot water
8 EA eggs
1 TBSP hot sauce
2 OZ / 50 G blue cheese
1 PINCH celery salt
1 PINCH smoked paprika
3.5 OZ / 100 G mayonnaise
Directions
Pour hot water into the mixing bowl.
Place eggs into the simmering basket then put inside the mixing bowl. Make sure eggs are fully covered with water. Hard boil the eggs for 15 minutes / 250°F|120°C / speed 1.
Remove the simmering basket with the eggs and allow them to cool. Clean the mixing bowl. Once cool, peel the eggs and then chop in half.
Carefully remove the cooked yolk and add them to the mixing bowl with the butterfly whisk inserted. Refrigerate the cooked eggs whites.
Add the hot sauce, celery salt, half of the blue cheese, mayonnaise and paprika to the mixing bowl with the cooked egg yolks. Mix well for 30 seconds / speed 4.
Garnish with the remaining blue cheese, celery salt and hot sauce.
Enjoy your dish! Garnish with diced celery. If you do not have a piping bag, spoon over the filling.
Recipe Note
TIP:
If you notice your eggs are cracking easily when boiling, remove from the fridge 20 minutes before cooking.
