Blue Devils – a delicious recipe with eggs, mayonaise, mustard, sugar, salt, Blueberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place your eggs into a saucepan and cover with cold water. Bring to a boil for 3 minutes, cover pot, turn off heat and let eggs finish cooking for 20 minutes.
2
Peel eggs and cut eggs in half lengthwise and remove yolks, add to a bowl and blend yolks with mayo, mustard, traditional pickle brine, sugar, and salt. Blend with a hand mixer (or by hand) until smooth and set aside.
3
Add 1/4 cup of our Heirloom Pickled Blueberries brine to two cups of water. Place your egg whites into the brine water and let steep overnight in the fridge (if you want them to be purple rather than blue or need them day-of, soak for 30-60 minutes only).
4
Fill each steeped egg half with yolk filling and top with pickled blueberries.
237
kcal
Calories
15
g
Fat
7
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 eggs, 2 tablespoons mayonaise, 1 tablespoon Dijon mustard, 1 tablespoon traditional cucumber pickle brine, and more.
Yes, Blue Devils falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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