Dandy® Cobb Deviled Eggs

Deviled Eggs 1

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YIELD
Serves 12-16

What You Need

  • 12 Eggs, Hard boiled, cooked and peeled

  • 1/4 cup Mayonnaise

  • 1 Tbsp. Yellow Mustard

  • 1/4 tsp. Salt

  • 4  Green Onions, white parts roughly chopped, Green part, minced and reserved for garnish

  • 1 rib Dandy® Celery, cut into Julienne, placed in ice water to curl; leaves reserved for garnish

  • 12 Grape or Cherry Tomatoes, cut in half

  • 8 Black Olives, cut into 3 slices each

  • 1 Chicken Breast, cooked and torn into 24 pieces

  • 4 slices Bacon, cooked till crisp and cut into 24 pieces

  • 2 oz. Blue Cheese, crumbled into 24 pieces

Make It

Slice eggs in half lengthwise. Remove yolks and place in the bowl of a food processor; add mayonnaise, mustard, salt, pepper, and white parts of the green onions and mix until smooth, scraping down the sides between pulses.

Remove from the food processor and place mixture into a piping bag fitted with the star tip. If you do not have a piping bag, you may use a plastic zip top bag, pushing the mixture to one corner, cutting off the tip creating a piping bag.

Pipe filling into each half of the egg whites. Display your filled eggs on a platter before applying all the toppings.

To top the eggs, envision the egg as a clock face, with the pointed tip of the egg white being straight up and down at 12 o’clock. Place a wedge of blue cheese on the filing at 6 o’clock, a piece of chicken on the filling at 4 o’clock, place a piece of tomato at 2 o’clock, place a piece of olive at 8 o’clock, place a piece of bacon at 10 o’clock, and finally a julienne of Dandy® Celery at 12 o’clock, and sprinkle the sliced green onions over the tops of all the eggs.

Garnish each egg with a piece of Celery leaf, and refrigerate covered until ready to serve.

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