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Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Just like bacon, Pimiento cheese makes everything it touches 50 to 75 percent better, right? Here, it jazzes up classic deviled eggs with its trademark ingredients—tangy sharp Cheddar cheese and faintly sweet diced pimiento peppers. If you’d like an extra kick, add a dash of cayenne pepper to the filling. These will be an instant hit at your next party or potluck.
Ingredients
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6 large eggs
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Ice
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3 Tbsp. mayonnaise
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1 tsp. yellow mustard
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2 Tbsp. drained diced pimientos (from 1 [4-oz.] jar diced pimientos)
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1 tsp. onion powder
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1/4 tsp. kosher salt
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1 1/2 oz. extra-sharp Cheddar cheese, shredded (about 6 Tbsp.), divided
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1/4 tsp. smoked paprika or crushed red pepper
Directions
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Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
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Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.
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Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
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Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.
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Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl. Add pimientos, onion powder, salt, and 3 tablespoons of the cheese. Stir well to combine.
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Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Sprinkle evenly with remaining 3 Tbsp. cheese; sprinkle evenly with smoked paprika or crushed red pepper. Serve immediately, or store in an airtight container in refrigerator up to 3 days.