Food and Recipes Dish Deviled Eggs Kentucky Blue Deviled Eggs 5.0 (1) 1 Review Set out a tray at any party, and they'll be gone in minutes. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 3, 2023 Save Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey Active Time: 45 mins Total Time: 45 mins Servings: 12 You don't need to use indigo-hued food coloring to honor the Kentucky Wildcats. Instead, pay tribute to the Bluegrass State in a decidedly delicious way by dressing up deviled eggs with crumbled blue cheese—plus a little bacon, crispy onions, and fresh chives. You can easily make the eggs a day or two in advance, but wait to sprinkle on the fried onions until shortly before serving so they maintain their crunch. Cook Mode (Keep screen awake) Ingredients 12 hard-cooked eggs, peeled and halved lengthwise 1/2 cup mayonnaise (preferably Duke’s) 1 Tbsp. Dijon mustard 1/4 tsp. kosher salt 1/4 tsp. black pepper 1 1/2 oz. blue cheese, crumbled (about 1/3 cup packed) 4 thick-cut bacon slices, cooked and crumbled (about 1/3 cup) 3 Tbsp. thinly sliced fresh chives 1/2 cup canned fried onions (such as French’s) Directions Remove yolks from egg whites, and set whites aside. Place yolks in a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, mustard, salt, and pepper until smooth. Stir in blue cheese, bacon, and chives until evenly combined. Arrange egg white halves on a platter. Divide filling evenly among egg halves (a cookie scoop works well for this). Sprinkle evenly with fried onions. Rate It Print