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Pimento Cheese Deviled Eggs
Pimento Cheese Deviled Eggs is a guaranteed crowd pleaser! This unique combo takes a favorite party appetizer recipe to the next level.
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Servings: 12
Ingredients
- 8 Boiled Eggs (peeled, sliced in half lengthwise)
- 1/4 Cup Mayonnaise*
- 2 teaspoons Dijon Mustard
- Pinch Salt/Pepper
- 2 Tablespoons Diced Pimentos (drained)
- 1/2 Cup Shredded Mild Cheddar
Instructions
My preferred egg boiling method:
- Place eggs in 3.5 quart pot and cover with cold water. Bring to a full boil over medium/high heat. Once boiling; turn off heat and cover for 10 minutes. Run eggs under cold water. Let cool before peeling.
- Slice peeled eggs in half (lengthwise), transfer yolks to small bowl and set 12 egg whites aside. Discard or eat the remaining 4 egg whites.
- Combine yolks, mayonnaise, salt and pepper. Stir with fork until smooth.
- Gently stir in pimento and cheese.
- Transfer yolk mixture to ziploc bag. Cut the bottom corner off of one side and pipe the mixture into egg whites. (or just spoon the mixture into eggs)
- Top with additional shredded cheese, pimentos and finely chopped parsley.
- Refrigerate until served.
Notes
*Add 1-2 teaspoons of additional mayo to mixture if extra creamy deviled eggs are preferred.
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