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Statesboro Blue Cheese Deviled Eggs

Statesboro Blue Cheese Deviled Eggs

Helmut F.J. Holzer CMC, GMC
Created by Global Master Chef Helmut F.J. Holzer CMC, this recipe is quick and simple to prepare. The blue cheese adds just the right amount of tanginess to make it that much more interesting than your run-of-the-mill deviled egg.


  • 6 boiled eggs
  • 1 cup cream cheese room temperature
  • Hot sauce to taste
  • ⅓ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons celery diced
  • ⅓ cup cooked shredded chicken
  • 2 tablespoons Statesboro Blue Cheese Crumbles
  • Fresh dill to garnish


  • Slice the eggs lengthwise and remove the yolks. Place yolks in a bowl and add cream cheese, blue cheese, hot sauce, mayonnaise, mustard, chicken, and celery.
  • Fill egg whites with the cream cheese mixture, and garnish with dill.


Adapted from Statesboro Blue Cheese

Statesboro Blue Cheese

Statesboro's blue cheese and gorgonzola represents the art of cave-aging cheese. Our natural handmade and hand-slated cheese wheels are produced by hand from whole milk, not machine-made under standardized conditions. Limiting the aging to 75 days creates a blue cheese with a pleasant tangy, not too sharp flavor profile. Both cheeses are available in crumbles and as wedges for sprinkling on salad or melting over hamburgers.