As I’ve mentioned before, it is no secret that I LOVE anything with pimento cheese, and pimento cheese deviled eggs are certainly no exception! Ideal to serve during brunch, tailgating, baby showers or a summer picnic–your guests will be begging for this recipe! These will also take your BLOODY MARY garnish game to the next level–check it out here! EnJOY!
PIMENTO CHEESE DEVILED EGGS
18 large eggs
8 oz. extra sharp cheddar cheese
1 block of cream cheese
1/2 cup Duke’s mayonnaise
1/2 cup pimento peppers, drained & chopped
1/4 cup chopped green onions
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
Dash of Tabasco
Place eggs in a large saucepan and cover with cold water, bring to a boil for 12 minutes. Transfer eggs to a bowl filled with ice cold water for 5 minutes. Carefully crack egg shells under cold water and dry with paper towels. Slice boiled eggs in half lengthwise and place the yolks in separate bowl. Using a food processor or blender, (this is essential as it makes the creamiest pimento cheese!) combine the egg yolks, cheddar, cream cheese and mayonnaise. Puree until smooth & creamy. Add peppers, onions, black pepper, salt, cayenne & Tabasco. Place pimento cheese filling in piping bag (a large ziplock bag works great, too!) and fill egg white slices with mixture.