Two appetizer favorites team up for one incredible bite in these pimiento cheese-loaded deviled eggs. Combining two types of cheese creates a robust, smoky-sharp flavor for the eggs' filling that's richened even further by the addition of egg yolks. Especially for deviled eggs (when keeping the white intact counts most), steaming is the way to go. This cooking technique makes for near foolproof, easy peeling--the egg shells practically slip right off. Just make sure to give the hot eggs a few minutes to rest in ice water, this makes a huge difference when it comes time to peel the shells off.
12 large eggs
1/4 cup mayonnaise
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
11/2 ounces extra-sharp cheddar cheese, grated
11/2 ounces smoked Gouda cheese, grated
2 teaspoons sweet pickle relish
4 ounces bottled roasted red peppers, drained and chopped
2 slices bacon, cooked and crumbled
How to Make It
Steam eggs in a vegetable steamer for 16 minutes; immediately transfer eggs to a large bowl of ice water. Allow eggs to cool slightly, about 2 to 3 minutes. Carefully peel eggs; discard shells. Slice eggs in half lengthwise. Carefully remove egg yolks; place yolks in the bowl of a food processor. Reserve whites.
Add mayonnaise and next 6 ingredients (through Gouda cheese) to food processor; pulse until combined and smooth. Transfer egg yolk mixture to a medium bowl; stir in relish and bell peppers. Spoon or pipe yolk mixture evenly into egg whites; sprinkle evenly with crumbled bacon. Chill deviled eggs until ready to serve.
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