A cook named Rebecca

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Pimento Deviled Eggs

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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
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American

Print Recipe
Ingredients Method

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)

Method
 

  1. 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.