Deviled Blue Cheese Eggs
24 hard-cooked eggs
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon pepper
Slice the eggs in half lengthwise; remove the yolks and set whites aside.
In a bowl, mash yolks with a fork.
Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended.
Evenly fill the whites.
Refrigerate eggs until serving. Sprinkle with celery.
Independence Day Recipes