Pimiento & Cheese Deviled Eggs Recipe

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Don't know what to do with your leftover Easter eggs? These crowd-pleasing beauties are the answer! They're ideal for a platter at a picnic or potluck. —Linda Foreman, Locust Grove, Oklahoma

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Pimiento & Cheese Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

6 hard-cooked eggs
1/4 cup finely shredded sharp cheddar cheese
2 tablespoons mayonnaise
4 teaspoons diced pimientos, divided
2 teaspoons Dijon mustard
2 teaspoons finely chopped sweet onion
1 small garlic clove, minced
Dash each salt and pepper

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cheese, mayonnaise, 3 teaspoons pimientos, mustard, onion, garlic, salt and pepper; mix well. Stuff or pipe into egg whites. Garnish with remaining pimientos. Refrigerate until serving. Yield: 1 dozen.

Nutritional Facts 1 stuffed egg half equals 66 calories, 5 g fat (2 g saturated fat), 109 mg cholesterol, 90 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Originally published as Pimiento & Cheese Deviled Eggs in Simple & Delicious March/April 2010, p59

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Pimiento & Cheese Deviled Eggs

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(1-1) of 1 reviews

Reviewed on Jun. 28, 2011 by belle770

Outstanding recipe! I liked it much better than "regular" deviled eggs. I did not have a sweet onion, so I omitted it completely. The mustard was just a bit too spicy for me so I added about 1/2 tsp sugar. They were delicious and gone within a few minutes!!