Southerners will put pimiento cheese on anythingand for good reason.
If youd like an extra kick, add a dash of cayenne pepper to the filling.
These will be an instant hit at your nextpartyorpotluck.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Ingredients
6largeeggs
Ice
3Tbsp.mayonnaise
1tsp.yellow mustard
2Tbsp.drained diced pimientos(from 1 [4-oz.]
jar diced pimientos)
1tsp.onion powder
1/4tsp.kosher salt
1 1/2oz.extra-sharp Cheddar cheese, shredded (about 6 Tbsp.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl.
Add pimientos, onion powder, salt, and 3 tablespoons of the cheese.
Stir well to combine.
Spoon egg yolk mixture evenly (about 1 Tbsp.
each) into egg whites.
Sprinkle evenly with remaining 3 Tbsp.
cheese; sprinkle evenly with smoked paprika or crushed red pepper.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
