These devilish eggs were a big hit at our last Easter party. Everyone kept taking ‘just one more’. If you love deviled eggs and chili, this recipe is a keeper! The flavor of the pimento cheese appetizer works so well with the deviled eggs. Sharp cheese, spicy chili, creamy mayonnaise and sour cream mixed with the yolks give them a unique texture and taste. It adds some spice to deviled eggs.
How do you make Pimento Cheese Deviled Eggs?
Ingredients
- 12 hard-boiled eggs
- 6 ounces grated sharp cheddar cheese
- 2 tablespoons chili pepper (or a small jar)
- 3 tablespoons mayonnaise
- 1/2 cup sour cream (maybe use a little less for a drier mixture)
- 1/8 teaspoon black pepper
- 1/2 teaspoon kosher salt
Garnishes
- 1 teaspoon paprika powder (I used Spanish paprika powder)
- 3-4 tablespoons of chili pepper
- 1/2 teaspoon cayenne pepper (optional)
Directions
- Boil eggs.
- Let the eggs cool to room temperature and peel the shells from the eggs.
- Cut the hard-boiled eggs in half (lengthwise). Remove the yolk and place it in a medium bowl. Mash the yolks with a fork.
- Grate the cheese and put it in the bowl.
- Add the remaining ingredients and mix well.
- Divide the mixture over the proteins.
- Garnish with chili pepper, paprika and cayenne pepper (optional).
- Arrange on a platter and serve.
Tip for peeling eggs:
Gently tap each egg on a hard surface to crack the shell. Start peeling under cold running water. The water helps get under the shell and makes peeling easier. Carefully peel the eggs and remove any bits of shell. If you notice that the eggs are sticking to the shell, try peeling them while submerged in water. Older eggs (a few days old) generally peel much easier than very fresh eggs. Perfectly peeled eggs are essential for visually appealing deviled eggs.
Tips for making in advance: If you are making these for a party or event and need to do some of the work ahead of time, you can hard boil the eggs, peel them, halve them, and let them make the filling mixture. Store everything tightly wrapped in plastic wrap or airtight containers in the refrigerator until you are ready to assemble them. However, do not fill the egg whites with egg whites or garnish them until just before serving. Although an hour or two ahead is fine. Store them in the refrigerator until use.
The post Pimento Cheese Deviled Eggs appeared first on Alternative Medicine Magazine.