Categories: Egg Dishes

Ingredients

• 12 eggs
• Ice
• 1 cup shredded sharp cheddar cheese
• 2 oz. cream cheese, at room temperature
• 3 Tbsp. mayonnaise
• 1 Tbsp. green hot sauce such as Tabasco Green jalapeno Sauce
• 1/4 to 1/2 cup finely diced roasted red bell peppers
• Salt and ground black pepper, to taste
• 1 tsp. red hot sauce such as Tabasco or Chipotle
• Cooked, crumbled bacon, for garnish

Directions

1. Place eggs in a single layer in a large saucepan. Add cold water to cover by at least 1 inch. Place pan over high heat. When the water comes to a boil, immediately remove pan from heat. Cover and let stand 12 minutes.
2. Fill a large bowl with ice and water. Using a slotted spoon, transfer cooked eggs to the iced water to cool. Drain. Peel and cut eggs in half.
3. Place the whites on a serving platter.
4. Add the yolks to the bowl of a stand mixer fitted with a paddle attachment along with the cheddar, cream cheese, mayonnaise, green hot sauce, roasted red bell peppers, black pepper and about 1/2 tsp. salt. Beat on medium-high speed for about 30 seconds or until well mixed. Set aside.
5. Brush each egg white half with red hot sauce and sprinkle with tiny bit of salt.
6. To assemble, spoon pimento cheese mixture into a piping bag and pipe filling into each egg white.
7. Serve immediately garnished with bacon, or refrigerate covered, for up to 24 hours and garnish before serving.

8. makes 24 deviled eggs

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