Pimento Cheese Deviled Eggs (Printable Version)
# What You'll Need:
→ Deviled Eggs
01 -
6 large eggs
02 -
45 ml mayonnaise
03 -
40 g sharp cheddar cheese, shredded
04 -
5 ml yellow mustard
05 -
3 ml Worcestershire sauce
06 -
1 g garlic powder
07 -
1 g ground black pepper
08 -
30 g diced pimentos, drained
09 -
1 g smoked paprika
10 -
2 green onions, thinly sliced
# Step-by-Step Directions:
01 -
Place the eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes. Transfer to an ice bath to cool, then peel.
02 -
Using a sharp knife, cut each egg in half lengthwise. Gently remove the yolks and place in a medium bowl. Set the egg whites aside on a serving platter.
03 -
Mash the yolks with a fork until fine. Add mayonnaise, cheddar cheese, mustard, Worcestershire sauce, garlic powder, black pepper, and 20 g of the pimentos. Mix thoroughly until creamy and smooth.
04 -
Using a spoon or piping bag, fill the cavity of each egg white with the pimento cheese mixture, dividing the filling evenly among the eggs.
05 -
Sprinkle the tops with smoked paprika. Garnish with remaining diced pimentos and sliced green onions. Serve chilled.
# Helpful Notes:
01 -
For a thicker filling, reduce the amount of mayonnaise.
02 -
Eggs and filling can be prepared up to one day in advance; store separately and assemble just before serving.
03 -
Customize with crispy bacon, hot sauce, or alternative spices to suit your taste.