Pimento Cheese Deviled Eggs
User Reviews
5
Pimento Cheese Deviled Eggs
Description
This recipe starts with large eggs that are boiled using a method designed to produce consistently cooked yolks. The eggs are cooled thoroughly before peeling and slicing in half. The yolks are removed and combined with pimento cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper, blended until smooth and creamy with a mousse-like texture. A small amount of pimento juice can be added if the filling is too thick.
The creamy, flavorful filling features the distinct tang and subtle heat of Dijon mustard with the rich, slightly sweet, and tangy character of pimento cheese. The final assembled deviled eggs are garnished with diced pimentos for color, sliced green onions, crushed potato chips for crunch, and fresh herbs such as dill and chives to add freshness.
These deviled eggs can serve as a distinctive appetizer or party dish, combining the familiar texture of deviled eggs with the southern-style pimento cheese twist, resulting in a creamy and texturally interesting bite.
Ingredients
- 12 egg large
- ¼ cup pimento cheese homemade or store bought
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons chives freshly snipped
- Pimentos for garnish (the ones packed in water, diced
- water a drop from the jar of pimento peppers
- green onion for topping, sliced
- potato chips for topping, crushed
- fresh herbs for topping, like dill and chives
Instructions
- As a note: if you’re making your own pimento cheese, you can reserve just a few pimentos from the jar to garnish the top of the eggs.
- To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 10 minutes.
- After 10 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks.
- Place the egg yolks, pimento cheese, mayo, mustard, garlic powder and a pinch of salt and pepper in a food processor. Blend until smooth and creamy and mousse-like. If the mixture is too thick, you can drizzle in a drop of juice from the jar of diced pimentos. Stir in the chives. Taste and season with more salt and pepper if necessary. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.
- Top with diced pimentos, sliced green onions, fresh herbs and crushed potato chips. Serve!
User Reviews
Overall Rating
5
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