Buffalo-Point Reyes Blue Deviled Eggs

Recipe courtesy of St. Supery Estate Chef

Makes 12 Halves


6 eggs, hard-boiled and peeled

3 tablespoons mayonnaise

1 tablespoon crème fraiche

2 teaspoon Frank’s hot sauce (or more, depending on desired spice level)

salt & pepper to taste

1 tablespoon minced chives

2 ounces crumbled Point Reyes blue cheese

1 stalk celery, cut into julienne

12 each Italian parsley leaves or micro celery leaves


Cut hard boiled eggs in half and place yolks in the bowl of a mixer with a whisk attachment. Whisk 1 minute to break up the yolks, then add the mayo, crème fraiche, hot sauce, and salt/pepper to taste. Whisk on high for 1-2 minutes more, scraping down the sides occasionally, until smooth. Stir in chives and transfer mix to a piping bag with a large star tip or a Ziploc bag with the corner cut off. Divide mix between hard-boiled egg whites and top each with a little blue cheese, celery julienne, and micro celery.

Present on a platter and enjoy with a glass of Dollarhide Estate Vineyard Muscat Canelli.


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