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Pimiento Cheese Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 12
We combine two Southern favorites into one extraordinary dish—Pimiento Cheese Deviled Eggs.


  • 1 dozen eggs
  • 1/4 cup finely chopped bottled roasted red bell peppers (about 2 ounces)
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3/4 ounce shredded aged white cheddar
  • 2 tablespoons chopped toasted pecans

Nutrition Information

  • calories 100
  • fat 7.4 g
  • satfat 2 g
  • sodium 175 mg

How to Make It

  1. Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

  2. Stir roasted red bell peppers, mayonnaise, hot sauce, Worcestershire sauce, salt, pepper, and cheddar into yolks. Divide among whites; top with pecans.