switch up a classic with theses pimento cheese deviled eggs!
kosher salt and fresh ground pepperto taste
chopped fresh chives
Place the eggs in a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil. Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
Carefully, peel the eggs and slice in half from top to bottom. Remove the yolks and place in a large bowl. Add the mayonnaise, pimento cheese and Tabasco to the yolks.
Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
Arrange the eggs on a platter and sprinkle with paprika. Garnish with chives if desired.
Eggs can be boiled and peeled up to 24 hours in advance, refrigerated. Assembled deviled eggs can be stored in an airtight container in the refrigerator for up to 24 hours.
Pimento Cheese Deviled Eggs
Amount Per Serving (1 g)
Calories 95Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 185IU4%
Vitamin C 0.5mg1%
* Percent Daily Values are based on a 2000 calorie diet.