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Photo: Randy Mayor; Styling: Lindsey Lower  

Pimiento Cheese Deviled Eggs

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

Cooking Light APRIL 2014

  • Yield: Serves 12

Ingredients

  • 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

Preparation

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

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

Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 7.4g
  • Saturated fat: 2g
  • Sodium: 175mg
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Pimiento Cheese Deviled Eggs recipe

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