Pimento Cheese Deviled Eggs

Debbie Moose who has written a nifty little book called DEVILED EGGS says that growing up as a southerner, pimento cheese was her “peanut butter” and I completely agree and thought that these would be a fun addition to any Derby Day brunch. Here is the ultimate comfort food, combining two great southern goodies into one. What could be more tasty?

Serves 12

6 hard-cooked eggs peeled, cut in half, and yolks mashed in a bowl
¼ cup finely shredded sharp cheddar cheese
1 tablespoon plus 1 teaspoon drained and chopped pimentos
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons chopped Vidalia or other sweet onion
½ teaspoon grated garlic
Salt and black pepper to taste
Chopped pimentos for garnish

Combine the thoroughly mashed yolks with the cheddar, pimentos, mayonnaise, mustard, onions and garlic. Taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with the chopped pimentos.

Note: Eggshells are so porous that they will allow the egg to absorb flavors from the nearby items. Placing a truffle or, less pleasantly, an onion, near the carton will infuse the egg with that flavor. So beware your fridge egg etiquette!

One Response to “Pimento Cheese Deviled Eggs”

1. Good Cooking with Stockton Briggle: April Edition- Stockton Briggle says:

   April 5, 2011 at 11:46 am

   [...] Mary Soup Smoked Salmon Deviled Eggs Pimento Cheese Deviled Eggs Napa Cabbage Slaw Cornmeal Pancakes with Ham Curried Chicken [...]

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