I chose to make pimento cheese deviled eggs and sought my daughter's mother-in-law's advice on what kind of pimento cheese to use. She strongly endorsed Palmetto Cheese (a Southern favorite), which I found in the deli section of the grocery. These stuffed eggs were gobbled up in no time...a true attestment as to how scrumptious they were!
So, If this recipe didn't make it in time for your New Year's Eve party...there's still time for a New Year's Day party or brunch!
"They're So Pretty!" and...
They're Deviled Egg-Expert Approved!
As adapted from food.com
Serves approx. 8 (2 halves/ea.)
- 8 large hard-boiled eggs, peeled and cut in half lengthwise*
- 1 c. pimento cheese spread (I used Palmetto Cheese...a Southern favorite)
- 1 tsp. granulated white sugar
- 1 tsp. table salt (or to taste)
- 1/2 tsp. freshly ground black pepper (or to taste)
- 1 TB plus 1 tsp. mayonnaise...or as needed for extra moisture (I used Kraft Mayo with Olive Oil)
- sweet paprika
- imitation or real bacon bits (I used imitation)
- pieces of parsley leaves
- or garnish of your choice, such as chopped green onion, olive slices or pimento strips
- Remove the yolks from the egg halves and place in a medium bowl.*
- With a fork, mix the yolks well with the pimento cheese, sugar, salt and pepper. If extra moisture is needed, add the mayo a little at a time until the desired textured is achieved.
- Using a pastry bag, with a large round pastry tip (I used Ateco #6), or gallon-size food-storage bag with a corner snipped, pipe each egg half with the pimento cheese filling.*
- Sprinkle the top of each egg half with paprika, then the bacon bits; and, with a toothpick, tuck a piece of a parsley leaf into the center of each half (or top with your choice of optional garnishes).
- Refrigerate at least two hours before serving. Can be made a day ahead.
1. I boiled 10 eggs (2 extra) to assure I had 8 perfectly boiled and cut eggs.
2. Here's a good method for boiling eggs that I learned in catering school:
Place the eggs in a saucepan, cover with water and bring to a boil over medium-high heat.
Turn the heat off, place a lid on the pan and leave on the burner for 15 minutes (for large eggs).
Remove from the burner, take off the lid and drain the water from the pan. Cover with cold water and let rest until cooled.
3. Boiled eggs may be refrigerated up to a week...I prefer leaving in the shell. (To avoid odors from other items, place in a plastic container or bag.)
4. To easily remove the yolks: Peel, rinse, wipe gently with a paper towel and cut each egg in half lengthwise. Slightly pinch the white cups of the eggs, and the yolks will easily pop out.
5. I experimented with the star tip for my pastry bag; however, the filling was too thick...the large round tip worked better.
6. You will have a little extra filling....it's great as a spread on crackers or toasted thin baguette slices.
A good deviled egg never disappoints...Enjoy The New Year!