Pimento Deviled Eggs
Do you need another quick side dish? I was watching the Cajun Aces a while back and they were making these Deviled Eggs. I immediagely made them and I am so glad I did. These are delicious. It seems deviled eggs are one of those things that always end up on a Southern Thanksgiving table. I think you will love these too. These are easy, can be made ahead and will be perfect for your Thanksgiving table or as an appetizer.
Print Recipe
Ingredients
- 12 hard boiled eggs, peeled
- 8 oz sharp cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tsps creole mustard
- 2 tsps sweet pickled relish
- dash hot sauce
- 1 4 oz jar finely diced pimentos, drained
- kosher salt and freshley ground black pepper, to taste
- thinly sliced green onion for garnish
- paprika for garnish
- crushed butter crackers for garnish (I used ritz)
Instructions
- Slice the hard boiled eggs in half. Pop out the yolks with a small spoon into the bowl of a food processor and add to a food processor along with the cheese, cream cheese, mayonnaise, sour cream, mustard, pickle relish, hot sauce, salt, and pepper. Run food processor until smooth. Remove the filling into a bowl and fold in the pimentos. Add the mixture to a piping bag outfitted with a large star tip and pipe into the egg whites. Garnish with thinly sliced green onions and a dusting of paprika and crushed butter crackers.
