Friday, December 13, 2013

Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs

Adding Pimento Cheese to Anything makes it automatically Southern.........Ha! For thanksgiving this year, I decided to create Pimento Cheese Deviled Eggs and they were an absolute hit at both Thanksgiving dinners I made them for! The only problem with my Pimento Cheese Deviled Eggs is that they are so good I have to make a couple of extra eggs to eat outside of what I place in the Deviled Egg dish to bring to dinner :-)

Total Time: 1 hour total
Yield: 24 Deviled Egg halves

1 dozen Eggs
1 small container (12 oz) of Pimento Cheese Spread
4 Tablespoons of Mayonnaise
4 Tablespoons of Sweet Pickle Relish
Dash of Smoked Paprika


■ Boil the dozen eggs by placing the eggs in the pot first, then adding water to cover them. Bring them to a boil for 20 minutes. (I made the mistake of boiling my water first then adding the eggs which resulted in 1 of the eggs cracking upon placement into the pot. All the others turned out fine, however)

■ Remove the eggs from the boiling water and pour out the hot water adding cold water to them in the pot. Let sit in the cold water for at least 45 minutes. (I actually boiled my eggs the night before and let them sit in the cool water overnight)

■ Allowing the eggs to sit in the cold/cool water makes them much easier to peel.

■ Peel the eggs
■ Cut the eggs in half length-wise and empty the yolks into a separate bowl.

■ Discard 1/2 of the egg yolks

■ In a Medium mixing bowl, combine the remaining egg yolks, pimento cheese, mayonnaise, and relish. Mix until thoroughly combined.

■ With a knife (I found the the tip of a knife is easier than a spoon), scoop enough of the pimento cheese mixture into each egg white half.

■ Place the eggs on a decorative or Deviled Egg plate.

■ Sprinkle with Smoked Paprika

--Dr. April

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