This post is sponsored by EDWARDS® Desserts. All opinions are my own.
In my little slice of suburbia, there are two things guaranteed to happen every Saturday throughout the summer: lawnmowers will start roaring just as soon as the dew has dried on the grass, and a few hours later the smell of meat will fill the air.
Some people look forward to football season, others to the holiday season. Me? I look forward to barbecue season because I love all the food. Not just the meats, either. I love the appetizers, the salads, the frosty beverages and, naturally, the desserts.
Most barbecue parties that I go to are potlucks, with the hosts providing the main course while everyone else brings a dish. So, when it was my turn to have people over recently, I was surprised when my friend Joe offered to bring the ribs if I would please, please, please make my Bacon Blue Cheese Deviled Eggs. He is addicted to these things.
I can’t say I blame him. The combination of creamy yolks studded with smoky bacon and blue cheese crumbles is a fantastic twist on a beloved old favorite. There’s a little hint of heat thanks to a splash of hot sauce that brings it all together.
Of course, while Joe was sucking down my Bacon Blue Cheese Deviled Eggs like he hadn’t eaten in weeks, his weight-conscious wife lingered a good five minutes eating just one. Seriously, Marlene? It’s a deviled egg. You pop the thing in your mouth, not nibble it bite by bite!
I think everyone knows someone like Marlene, someone who has memorized the calorie count of every food, who knows the exact number of calories she’s burned as of that very moment. Someone who watches disapprovingly as the people around her enjoy their food despite how she’s obviously calculating their calorie consumption as well as her own.
I kind of figured Marlene’s head would explode when I pulled a frozen dessert out to defrost as we ate dinner. Instead, her eyes lit up. “Is that EDWARDS® Key Lime Pie?” she asked. I think she may have drooled a little, but who wouldn’t? The combination of tart key limes and sweet whipped cream piped around the edge of the graham cracker crust is enough to tempt anyone to indulge.
I love serving EDWARDS® Desserts at barbecues and other summer gatherings when it’s just too hot to get stuck in the kitchen with a blazing oven and a sink full of dishes. Whether I’m serving EDWARDS® Key Lime or EDWARDS® new S’mores pie, I know it’s going to be a hit. Treat yourself to the same convenience by picking one up at these stores near you.
When Joe went back a second then a third time to fill his plate with nothing but ribs and Bacon Blue Cheese Deviled Eggs, I expected Marlene to lose it. No matter how hard she tries, she just can’t get the man to eat vegetables, but if you saw the kind of salads Marlene makes you’d understand.
She did finally get huffy with him, but only because she was tired of waiting for him to finish eating dinner so we could move on to dessert. When she offered to help slice and serve the pie, I worried we’d be getting the same tiny slivers she usually serves herself of any dessert. We’re talking slices so thin they’re almost transparent because Marlene, as she makes sure everyone around her hears, thinks one only needs “a little taste of something sweet” at the end of a meal.
It turns out that pie is Marlene’s kryptonite. Girlfriend cut those pieces big enough to make everyone happy, though that still didn’t stop Joe from going back for a second piece. It also didn’t stop Marlene from sneaking tastes of the whipped cream every time she walked past. We saw you, Marlene!
And then an amazing thing happened: Marlene had another piece of pie. In twelve years, I don’t think I’ve ever seen her take a second helping of anything. Good for you, Marlene, good for you! Life is always better with pie.
- 24 hard boiled eggs, peeled
- 4 oz. blue cheese crumbles, divided
- ½ cup crumbled cooked bacon, divided
- ½ to ⅔ cup mayonnaise
- ½ teaspoon hot sauce
- ½ teaspoon white vinegar
- Freshly ground black pepper
- 2 tablespoons parsley leaves, minced
- Slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Arrange the whites on a platter.
- Add all but 1 tablespoon of the blue cheese, all but 1 tablespoon of the bacon, ½ cup of mayonnaise, hot sauce, white vinegar, and 2 grinds of black pepper to the bowl.
- Process until creamy, adding additional mayonnaise as needed.
- Stuff or pipe the filling into the egg whites. Refrigerate at least 30 minutes. Sprinkle with remaining blue cheese, bacon, and minced parsley before serving.