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Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs
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Pimento Cheese Deviled Eggs are a delicious twist on the classic deviled eggs, filled with a creamy and cheesy mixture.

Ingredients

Scale
  • 12 large eggs, hard boiled, peeled and cut in half
  • 1 cup mayonnaise
  • 1 cup finely shredded cheddar cheese
  • 4-ounce jar chopped pimentos, drained very well (set 2 tablespoons aside for garnishing)
  • 1 teaspoon yellow mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Smoked paprika for topping
  • Green onions, sliced thin (optional for garnishing)

Instructions

  1. Hard boil 6 large eggs (plus 2 extra in case of peeling difficulties). To do this, add the eggs to a pot, cover with at least 2 inches of cold water, bring to a boil, shut off the heat, and let the eggs sit for 10 to 12 minutes.
  2. Transfer the eggs to an ice bath for 5 to 10 minutes. Then, gently bang the base end of each egg against the sink and peel under running water.
  3. Halve the hard-boiled eggs vertically and set aside.
  4. Place the yolks in a medium bowl, adding mayonnaise, shredded cheese, pimentos, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mash to combine.
  5. Spoon the filling mixture into the center of each egg white or use a piping bag if preferred.
  6. Sprinkle each deviled egg with paprika, garnish with reserved pimentos and optional green onions, and serve immediately.
  7. Note that the eggs are best served fresh but can be stored airtight in the fridge for up to 2 days.

Notes

  • Make ahead directions available.
  • Eggs may not look as pretty after a couple of days and the filling may become runnier over time.

Nutrition

Find it online: https://www.spiritsdrink.com/pimento-cheese-deviled-eggs-recipe/