Pimento Cheese Deviled Eggs Recipes

PIMIENTO CHEESE DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks from 4 eggs, and mash with fork in large bowl; discard remaining yolks, or reserve for another use.
• Add cheese, mayonnaise, mustard, Worcestershire sauce, lemon juice and red pepper. Beat with electric mixer on medium speed 2 to 3 minutes or until mixture is smooth. Stir in 2 tablespoons of the pimientos, the jalapeño slices and green onion whites.
• Fill egg whites with pimiento cheese mixture. Cover and refrigerate up to 24 hours. Just before serving, top with remaining tablespoon of pimientos and green onion greens.

PIMENTO DEVILED EGGS

Steps:

• Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add the Cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and some salt and pepper. Run the food processor until smooth. Remove the filling to a bowl and fold in the pimientos.
• Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.

PIMENTO CHEESE STUFFED DEVILED EGGS

Steps:

• Cut eggs lengthwise,remove yolks and place in a small bowl.
• Combine pimento cheese,sugar,salt, and pepper with the yolks and mix well.
• If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached.
• If desired top with paprika and chopped green onions.
• Chill for at least two hours.

PIMENTO CHEESE DEVILED EGGS

Steps:

• 1. Boil eggs.
• 2. Slice hard-boiled eggs in half (length). Remove yolk and place into a medium bowl. Mash yolks up with a fork.
• 3. Grate cheese and place in the bowl.
• 4. Add remaining ingredients and mix well.
• 5. Divide the mix among the egg whites.
• 6. Arrange on a platter and serve.

PIMIENTO CHEESE DEVILED EGGS

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the cheese and pimientos.
• Spoon the filling into the egg whites. Top with more cheese.