Pimento Cheese Deviled Eggs

Makes 24.

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

  1. 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.
  2. 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.
  3. 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

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1 Comment

One thought on “Pimento Cheese Deviled Eggs

  1. Thanks Max,
    I’m going to make these and my traditional deviled eggs for Easter. It will be fun to hear the comments and comparisons. Yours were yummy, thanks for sharing.

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