Long Live the Deviled Egg - with a Pimento Cheese Twist
Say goodbye to drab, mayonnaise-y deviled eggs of decades past. Check out this very Southern spin on the potluck classic.
We got pretty gadget-y during the creation of this post. Here at LHTC, we LOVE a good kitchen gadget. We can't claim to love every one we try, but we were lucky to find a couple of winners that made the process of finding the right timing for perfect hard-boiled eggs easy - as well as ending the torture that is peeling said eggs.
Gadget 1: the Brainstream BeepEgg. This cute little guy is stored with your eggs in the fridge and goes directly into the pot with them while they cook. The BeepEgg monitors temperature and will "sing" a tune when it (and the eggs in the pot with it) reach the correct temperatures for soft, medium and hard boiled eggs.
Gadget 2: the Grania Egg Stripper. This tool makes easy work of peeling, getting mostly-perfect peeled eggs. (Much, muuchh better than we did by hand). Check out LHTC team member, Grace, giving this fun gadget a whirl:
The deviled eggs themselves are one-bowl-mess-free easy. You know the drill: scoop out the yolks and mix with a little mayo and add in the ingredients for your very own version of pimento cheese. Scoop them back into the little egg halves and eat until stuffed.
Pimento Cheese Deviled Eggs
Servings: 8 | Prep Time: 30 minutes
8 Hard-Boiled Eggs, peeled & halved lengthwise
1/4 cup Mayonnaise
4 ounces Cream Cheese, softened
4 ounces Sharp Cheddar Cheese, shredded
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Salt
2 ounces jarred Diced Pimentos, drained
Ground Black Pepper, for garnish
Etra Diced Pimentos, for garnish
Sliced Scallions, for garnish
1. Remove yolks from eggs and place in a medium bowl. Add mayonnaise, cream cheese, cheddar, garlic powder, cayenne pepper, onion powder and salt. Mix until well combined (will not be perfectly smooth due to shredded cheese). Stir in 2 ounces diced pimentos.
2. Divide mixture amongst 16 egg halves and garnish with ground black pepper, extra pimentos and sliced scallions.