12 large Eggs, boiled – shells removed
2 oz. Sharp Yellow Cheddar Cheese, grated
2 oz. Monterey Jack Cheese, grated
¼ cup Mayonnaise
¼ cup jarred, sliced Pimentos, drained plus extra for decoration
1 tsp. sharp Mustard, such as Coleman’s English
Tabasco or other hot sauce, to taste
Kosher Salt, to taste
freshly ground Pepper, to taste
- Slice the eggs in half horizontally and pop out the yolks. Set the whites aside. Set aside 8 yolks and save the other 4 for another use.
- Add cheeses, mayonnaise and pimentos into the bowl of a food processor. Process until evenly mixed, but still a bit chunky. Place cheese mixture, remaining ingredients and reserved egg yolks in a bowl and mash together. Taste and adjust the seasonings.
- Use a teaspoon or piping bag to fill the egg white depressions with the yolk mixture. Chop extra pimentos and decorate the tops of the filling. If desired, give the plate a grind of black pepper.
from Maxine Forward