Regular deviled eggs get a cheesy twist with the addition of cheddar and pimentos in this easy and delicious appetizer recipe. We like the rustic cut shredded cheddar from Cabot because it provides more texture and reminds us of classic pimento cheese.
Directions
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PLACE eggs in a medium saucepan and cover with cold water by 1-inch. Bring the water to a boil over medium-high heat. As soon as the water comes to a rolling boil, remove the pan from the heat and cover. Let sit for 10 minutes. Transfer the eggs to a bowl of ice water until cold, about 10 minutes. Peel the eggs.
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HALVE the eggs lengthwise using a small paring knife, wiping the knife clean between each egg. Scoop the yolks from the eggs into a medium bowl. Add cheese, mayonnaise, mustard, and salt. Mix until well combined. Fold in pimentos and chives.
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PLACE the egg white halves on a serving platter and fill each with about 1½ teaspoons of the egg mixture using a small spoon or piping bag fitted with a star tip. Served garnished with paprika or cayenne, and more chives, if desired.