Description
A delightful blend of creamy pimento cheese and classic deviled eggs, perfect for gatherings and parties.
Ingredients
- 12 large eggs (hard boiled, peeled, and cut in half)
- 1 cup mayonnaise
- 1 cup cheddar cheese (finely shredded)
- 4-ounce jar chopped pimentos (drained, reserve 2 tablespoons for garnishing)
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Smoked paprika (for topping)
- Green onions (thinly sliced; optional for garnishing)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then cover the pot and remove it from heat. Let sit for 12-14 minutes, then transfer to an ice bath to cool. Peel the eggs and cut them in half lengthwise.
- Prepare the Filling: In a separate bowl, remove the yolks and add them to a mixing bowl. Combine with mayonnaise, cheddar cheese, drained pimentos (remember to set aside 2 tablespoons), yellow mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Mash everything together until smooth and creamy.
- Fill the Egg Whites: Transfer the filling into a pastry bag, or use a plastic sandwich bag with a corner snipped off. Pipe the mixture generously into each egg white half.
- Garnish: Sprinkle with smoked paprika and top with the reserved pimentos. For a colorful touch, add sliced green onions as a garnish. Serve immediately or chill in the fridge until you’re ready to serve.
Notes
For optimal peeling, use older eggs; they peel more easily. Adjust mayonnaise and cheese for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern