This was inspired by a deviled egg recipe in Southern Living magazine’s February 2012 issue. My dog, Waffles, photobombed the picture. It looks like he was trying to steal some eggs! It makes 24 pieces.
Pimiento Cheese Deviled Eggs
12 large eggs
1/2 cup mayonnaise
1 1/2 cups shredded extra-sharp cheddar cheese
1/2 cup finely chopped jarred roasted red bell pepper (water packed)
Pinch of ground red pepper
Salt, to taste
Place eggs in a large saucepan. Add water to a depth of 3 inches. Bring to a rolling boil, cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
Submerge eggs in an ice bath until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks. Place yolks in bowl.
Mash yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt to taste. Spoon into eggs whites. The eggs will be heavily stuffed.
Per piece – Calories: 95, Total Fat: 8.1g, Sat. Fat: 2.8g, Carbs: 0.6g, Fiber: 0g, Protein: 4.9g