Name: Pimento Deviled Eggs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 12 large hard-boiled eggs, peeled; 8 ounces grated sharp Cheddar; 1/2 cup sour cream; 1/4 cup cream cheese, softened; 1/4 cup mayonnaise; 2 teaspoons Creole mustard; 2 teaspoons sweet pickle relish; Dash hot sauce; Kosher salt and freshly ground black pepper; One 4-ounce jar finely diced pimientos, drained; Thinly sliced green onion, for garnish; Paprika, for garnish; Crushed butter crackers, for garnish

Directions

Special equipment:

a piping bag fitted with a large star tip

Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add the Cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and some salt and pepper. Run the food processor until smooth. Remove the filling to a bowl and fold in the pimientos.
Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.

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Pimento Deviled Eggs

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