Pimento Cheese Stuffed Deviled Eggs

Sunday Dinner

Pimento Cheese Stuffed Deviled Eggs

Hickory Smoked Pork Ribs
Classic Creamy Coleslaw
Stove-Top Baked Beans
Angel Biscuits

Grasshopper Pie

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Today is the Sunday closest to my son’s birthday, so he gets to pick the menu. I knew that ribs were going to be the main attraction. Last night I was thinking about a great appetizer we could enjoy right when he gets home from the Bears game today. He is there with his grandfather and uncle on this beautiful, sunny, first full Sunday of the NFL schedule.  

What could be better than finding another vehicle for delivering the great taste of Pimento cheese?  Deviled eggs make an excellent platform for the rich, tangy flavors found in this recipe. When jalapeño is added for a kick, well, these eggs make themselves downright irresistible.  

Sunday Dinner one year ago

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Pimento Cheese Stuffed Deviled Eggs

By Nicole

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 4

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Fact: Pimento cheese belongs in or on anything, and these devilish snacks or no exception!

Equipment

• Mini food processor
• Pastry bag and tip set
• Pastry bag and tip set

Ingredients 

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• ▢ 6 extra-large hard-boiled eggs, cooled and shelled
• ▢ 3 tablespoons mayonnaise
• ▢ 1 tablespoon grated parmesan cheese
• ▢ 2 ounces (about ¼ cup) sharp white cheddar cheese , grated on the small holes of the grater
• ▢ 2 tablespoons jarred diced pimentos, drained, plus more for garnish
• ▢ ¼ teaspoon Worcestershire sauce
• ▢ 1 tablespoon chopped jarred jalapeño nacho slices, optional
• ▢ Kosher salt and freshly ground black pepper to taste

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Instructions 

• Slice the eggs in half lengthwise and gently transfer the yolks to the bowl of a food processor. Place the whites on a serving plate. Add the mayonnaise and Parmesan cheese and process until smooth. Add the cheddar, pimentos, Worcestershire, and jalapeños, if using. Pulse just until combined. Season to taste with kosher salt and freshly ground black pepper. Spoon or pipe the egg mixture into the reserved whites and garnish with diced pimientos. Serve slightly chilled or at room temperature. Enjoy!

Notes

Tip:

Use a pastry bag fitted with a medium round or fluted decorating tip to easily fill the eggs.

 

To Store:

Refrigerate the eggs in a covered airtight container for 3 days.

Nutrition

Calories: 254kcal, Carbohydrates: 2g, Protein: 13g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 299mg, Sodium: 322mg, Potassium: 132mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 792IU, Vitamin C: 8mg, Calcium: 151mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!