Deviled Eggs (Pimentos and Cheddar)

This recipe for deviled eggs goes way beyond the expected potluck snack. Our spicy version of deviled eggs combines the flavour and zip of pimento cheese with the classic Southern deviled egg: After you hard-boil and halve your eggs, you’ll mash the yolks with jarred pimentos, grated sharp cheddar, mayonnaise, fresh lemon juice, and a pinch of salt, before spooning the mixture back into your egg whites and dusting the top with a bit more cayenne.

8 large eggs
2 Tbsp. jarred pimentos, chopped
3 oz extra-sharp cheddar, grated (~ ¾ cup)
¼ cup mayonnaise
1 Tbsp. lemon juice, freshly squeezed
¼ tsp. ground cayenne pepper
sea salt

Garnish:
ground cayenne pepper

Place the eggs in a large saucepan and add enough cold water to cover them by 1“. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.

Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the pimentos, cheddar, mayonnaise, lemon juice, cayenne, and ½ tsp. salt.

Spoon the yolk mixture into the egg whites, sprinkle with additional cayenne.

Makes 8 servings.