Art credit: Brooke David

Moon Eggs (Blue Cheese Deviled Eggs)

(Since they always said the Moon was made of green cheese. Recipe courtesy of Gail Monaghan.)

12 hard-cooked eggs
4 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon sugar
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper
½ teaspoon hot sauce, such as Tabasco
½ cup crumbled blue cheese, such as Roquefort or Danish blue
2 tablespoons finely minced parsley, plus extra to garnish

Halve eggs lengthwise. Set whites aside and transfer yolks to a fine-mesh strainer set over a medium bowl. Using a spoon or rubber spatula, press the yolks through the strainer into the bowl. Stir in mayonnaise, sour cream, vinegar, mustard, sugar, salt, pepper, hot sauce, blue cheese, and parsley until smooth. Arrange egg whites on a serving platter. Spoon or squeeze the yolk mixture into the whites and garnish with a sprinkling of minced parsley.

Note: Deviled eggs can be assembled, covered with plastic wrap, and refrigerated for up to 2 hours before serving.