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blue eggs with blue cheese
Print Recipe

Blue Cheese Deviled Eggs

Prep Time1 hour 30 minutes
Cook Time35 minutes
Total Time2 hours 5 minutes
Course: Appetizer
Cuisine: Southern
Keyword: blue cheese, cabbage, deviled eggs
Servings: 12 eggs

Equipment

  • Instant Pot not necessary but highly recommended
  • piping bag and large star tip (optional)

Ingredients

Natural Blue Egg Dye

  • 2 cups purple cabbage leaves roughly chopped
  • 2 cups water
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Deviled Eggs

  • 12 whole eggs
  • 1 cup water
  • 1/2 cup mayonnaise (plus a little extra if needed for a smoother filling)
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 cup blue cheese
  • 2-3 chives finely diced (optional)
  • 1 pinch hickory smoked salt optional but highly recommended

Instructions

Make the Natural Blue Dye

  • Place the chopped cabbage leaves and 2 cups of water into a medium sized pot. Bring the water up to a simmer and cover. Let the leaves simmer for 20 minutes.
  • After 20 minutes, use a slotted spoon to remove the leaves and discard.
  • Add in the vinegar and salt and stir.
  • Then add the baking soda and watch it fizz and change from purple to blue!
  • Set aside while you make the eggs.

Make the Deviled Eggs

  • These instructions are for making hardboiled eggs with the Instant Pot. If you do not have an Instant Pot, please see note below.
  • Place the 1 cup of water in the metal bowl of the Instant Pot. Use the metal rack and place the eggs on top. The water should not touch the eggs at this point.
  • Put the lid on and turn the valve to Sealing. Press the Manual button and set for 5 minutes.
  • Once the 5 minutes timer goes off (it will take more than 5 minutes for it to get to hot, then begin to count down), set another timer for 5 minutes (not on the Instant Pot, on your stove or phone or watch) and let the eggs sit in the Instant Pot, still sealing, but with no new heat going to it.
  • Prepare a mixing bowl large enough to hold your eggs with ice and water.
  • After those 5 minutes are up, carefully open the sealing valve to release the remaining steam and heat. Use rubber tongs to bring the eggs from the Instant Pot chamber into the bowl of cold water. Let the eggs cool in the water for 5 more minutes.
  • Once cooled, place the eggs on a kitchen towel and gently roll to crack. Peel the shells from the eggs and discard the shells.
  • IF YOU'RE DYEING THE EGGS: place the whole, peeled eggs into the blue dye bath for up to an hour. The longer they are in the dye, the more vibrant they become. Once they are the desired color, remove from the dye bath and set aside to dry for a few minutes then proceed.
  • Use a sharp knife to slice each egg longwise. Clean your knife in between each egg for clean cuts.
  • Gently scoop out the yolks into a separate bowl. Add the mayo, mustard, and blue cheese and mash together with a spoon until very smooth.
  • If you're going to be piping the filling, add a little more mayo as needed to make the mixture smoother. You want it to be as lump-free as possible for piping. You can be a bit more rustic if you're spooning in the filling.
  • If you're using a spoon, fill each egg half with the yolk-mayo filling. If you're piping, place a large star tip in the narrow end of the piping bag. Fill the piping bag with the yolk-mayo mixture and carefully pipe the filling into the egg whites.
  • Top with hickory smoked salt and chives, and serve immediately.