Pimento Deviled Egg, as seen on Cajun Aces, Season 2.
Recipe courtesy of Sam Carroll and Cody Carroll

Pimento Deviled Eggs

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings



Special equipment:
a piping bag fitted with a large star tip
  1. 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.
  2. 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.