Pimento Cheese Stuffed Deviled Eggs
Fact: Pimento cheese belongs in or on anything, and these devilish snacks or no exception!
Servings: 4
Ingredients
- 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
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
