Pimiento Cheese Deviled Eggs
The classic "caviar of the South" makes a perfect filling for deviled eggs.
By Kate Merker
Deviled eggs are one of the all-time classic spring party foods that can be made in dozens of different ways. This year, give your gathering a bit of Southern flair by combining them with another classic Southern party food Pimiento cheese.
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- Yields:
- 12 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 40 mins
Ingredients
- 12
large eggs
- 1/2 c.
mayonnaise
- 1 1/2 tbsp.
fresh lemon juice
- 1 tsp.
hot sauce
- 1/2 tsp.
kosher salt
- 1/3 c.
finely chopped roasted red pepper
- 1 oz.
extra-sharp Cheddar cheese, finely grated (about 1/4 cup)
- 1
scallion, finely chopped, plus more for garnish
Directions
- Step 1Place eggs in a large saucepan, adding enough cold water to cover by 2 inches; bring to a boil. Remove from heat, cover, and let stand 11 minutes.
- Step 2Drain eggs and return to pan. Gently shake pan until eggs crack all over. Run under cold water, then peel eggs; discard shells.
- Step 3Halve eggs lengthwise and transfer yolks to a bowl. Add mayonnaise, lemon juice, hot sauce, and salt; mash with a fork to combine. Add roasted pepper, Cheddar, and scallion and stir to combine. Spoon or pipe into egg whites and garnish with additional scallions.
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