These blue cheese & smoked turkey deviled eggs are a bold, savory twist on the picnic classic. Creamy yolks whip with mayonnaise, blue cheese dressing and hot mustard before smoky turkey, celery and crumbled blue cheese fold in. Six stuffed halves later, the platter looks far more impressive than the 20 minutes it took to make.
Move over, classic deviled eggs! It’s time for an upgrade that’s bursting with bold, savory flavor. Think of these as a mini Cobb salad in one perfect bite. The smoky depth of the turkey, the tangy punch of blue cheese, and a kick from hot mustard create an unforgettable appetizer that’s as perfect for game day as it is for an elegant holiday spread. They’re creamy, they’re chunky, and they’re guaranteed to be the first thing to disappear from the plate.
Ingredients
• 6 large eggs
• 6 oz / 170g smoked turkey breast, finely chopped
• 1/2 cup / 56g (1.98 oz) blue cheese, crumbled
• 2 green onions, thinly sliced
• 1/2 rib celery, finely minced
• 1/4 cup / 60g (2.12 oz) mayonnaise
• 2 Tbsp / 30g (1.06 oz) blue cheese dressing
• 2 Tbsp / 30g (1.06 oz) hot mustard
Instructions
1. Preparation
2. Place eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil, then immediately cover the pan, remove it from the heat, and let it stand for 12 minutes.
3. While the eggs cook, prepare your mix-ins. In a medium bowl, combine the finely chopped smoked turkey, minced celery, crumbled blue cheese, mayonnaise, blue cheese dressing, and hot mustard.
4. Once the 12 minutes are up, transfer the eggs to an ice water bath to cool completely. This stops the cooking and makes them easier to peel.
5. Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and add them to the bowl with the turkey mixture. Arrange the egg white halves on your serving platter.
6. Mash the yolks into the mixture with a fork until everything is well combined and creamy. Stir in most of the sliced green onions, reserving a small amount for garnish.
7. Carefully spoon or pipe the filling into each egg white half, mounding it slightly.
8. Garnish with the remaining sliced green onions. Cover and refrigerate for at least one hour to allow the flavors to meld together before serving.
Nutritional Information
• Nutrition Facts
• Servings: 6
• Total Time: 20 minutes
• Calories: 167
• Total Fat: 11.5g
• Protein: 14g
• Total Carbohydrates: 3.9g (0.14 oz)
• Dietary Fiber: 0.3g
• Net Carbs: 3.6g (0.13 oz)
Pro Tips
• For an extra smooth and creamy filling, use a hand mixer to whip the egg yolks with the mayonnaise, dressing, and mustard before folding in the chopped .
• For a professional look, transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off) to pipe the mixture neatly into the egg whites.
• To prevent a green ring from forming around your yolks, avoid over-boiling. The method of bringing water to a boil and then letting the eggs sit off the heat is key to perfectly cooked yolks.
• You can prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator. For best results, fill the egg whites just before you plan to serve them.
FAQ
Q: Can I make these deviled eggs ahead of time
A: Yes, you can prepare the filling up to 24 hours in advance. Store it in an airtight container in the refrigerator and fill the egg whites just before you plan to serve them for the best results.
Q: How do I get a perfectly creamy deviled egg filling
A: For an extra smooth and creamy texture, use a hand mixer to whip the egg yolks with the mayonnaise, dressing, and mustard. Once smooth, you can then fold in the chopped turkey, blue cheese, and other chunky ingredients.
Q: How do I prevent the green ring around my egg yolks
A: To avoid the green ring, do not over-boil the eggs. The method in this recipe—bringing water to a boil, then removing the pan from the heat to let the eggs stand—is key to cooking the yolks perfectly without discoloration.
Q: What can I substitute for smoked turkey in this recipe
A: To maintain a similar savory, smoky flavor, you could substitute the smoked turkey with finely chopped smoked ham, crispy bacon, or even smoked chicken.
Pro Tips
- Prevent a green ring around the yolks by not over-boiling: bring the eggs to a rolling boil, cover, remove from heat, and let them stand 12 minutes before an ice bath.
- For an extra smooth and creamy filling, use a hand mixer to whip the yolks with the mayonnaise, blue cheese dressing and mustard before folding in the chopped mix-ins.
- For a professional look, transfer the filling to a piping bag fitted with a star tip – or a zip-top bag with the corner snipped off – and pipe it neatly into the egg whites.
- You can prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator; fill the egg whites just before you plan to serve.
- Refrigerate the filled eggs for at least one hour before serving so the blue cheese and smoked turkey flavors have time to meld.
Frequently Asked Questions
Can I make these deviled eggs ahead of time?
Yes – the filling keeps for up to 24 hours in an airtight container in the refrigerator. Fill the egg whites just before serving, then give them at least one hour in the fridge for the flavors to meld.
Why do my hard-boiled yolks have a green ring?
They were over-boiled. Bring the water to a rolling boil, cover the pan, remove it from the heat and let the eggs stand 12 minutes, then cool them in an ice bath to stop the cooking.
How do I get the filling perfectly smooth?
Whip the yolks with the mayonnaise, blue cheese dressing and hot mustard using a hand mixer first, then fold in the chopped turkey, celery and blue cheese.
Are these deviled eggs keto?
Each of the 6 servings has 167 calories, 11.5g fat, 14g protein and 3.9g carbs – about 3.6g net carbs per serving.
Recipe card below.
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Blue Cheese & Smoked Turkey Deviled Eggs
Ingredients
Method
- Preparation
- Place eggs in a single layer in a saucepan and cover with cold water by at least one inch.
- Bring to a rolling boil, then immediately cover the pan, remove it from the heat, and let it stand for 12 minutes.
- While the eggs cook, prepare your mix-ins.
- In a medium bowl, combine the finely chopped smoked turkey, minced celery, crumbled blue cheese, mayonnaise, blue cheese dressing, and hot mustard.
- Once the 12 minutes are up, transfer the eggs to an ice water bath to cool completely. This stops the cooking and makes them easier to peel.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and add them to the bowl with the turkey mixture.
- Arrange the egg white halves on your serving platter.
- Mash the yolks into the mixture with a fork until everything is well combined and creamy.
- Stir in most of the sliced green onions, reserving a small amount for garnish.
- Carefully spoon or pipe the filling into each egg white half, mounding it slightly.
- Garnish with the remaining sliced green onions.
- Cover and refrigerate for at least one hour to allow the flavors to meld together before serving.
