Blue cheese & bacon devilled eggs
2 - 3
PersonalPoints™ per serving
It’s hard to resist the hors d’oeuvres at a party, but making your own needn’t be tricky. These little canapés are tasty, quick and easy
Egg, whole, raw
6 large, raw
Reduced Fat Mayonnaise
50 g, crumbled
Tesco Bacon Strips
½ teaspoons, heaped
1 tablespoons, finely chopped
- Add the eggs to a pan of boiling water and cook for 10 minutes. Remove the eggs with a slotted spoon and run under a cold tap until cool. Peel, then cut each egg in half length-ways.
- Scoop out the yolks into a medium-sized mixing bowl and mash together well with the mayonnaise, crumbled Stilton and Dijon mustard. Season well.
- Carefully spoon the mixture back into the egg whites. Scatter the chopped bacon over the yolks. Sprinkle over some parsley and season well to serve.