Saturday, April 7, 2012

Pimento Cheese Deviled Eggs


Pimento cheese is my hero, but you already knew that. I don't like deviled eggs which might surprise y'all given how much I love an egg in any form.  The textures and flavors are always weird to me - I'd rather just have a hard cooked egg.




But I'm giving deviled eggs a second chance, by combining them with my all-time-favorite-multipurpose condiment. If you're being diligent, this is my favorite recipe for the stuff. If you're ill-prepared (as I am) go ahead and use prepared pimento cheese. And if you don't have one of those fancy egg platters, inverted cupcake papers make a perfectly acceptable serving device - and they're cute too. 


Pimento Cheese Eggs
makes 24 

12 hard cooked eggs, cooled, peeled and halved
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika 

Remove the yolks from the egg whites and mash with a fork in a small mixing bowl. Add the Pimento cheese and stir to combine. Season with salt. Use a small scoop or spoon to fill the egg whites with the mixture. Sprinkle the eggs with paprika and enjoy. 

Have a lovely Easter everyone! 


1 comment:

  1. I am a recent convert to pimento cheese after having some at Kaleidoscope in Brookhaven. Now I make sure to sample it whenever it is offered. I can't get behind deviled eggs, though. I can't get over the smell.

    Happy Easter!

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