Pimiento Cheese Deviled Eggs

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Photo: Rebecca Longshore

Yield
Serves 12 (serving size: 2 egg halves)
By DARCY LENZ  
October 2016
RECIPE BY MYRECIPES

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.

Ingredients

 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

Step 1

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.

Step 2

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.