Pimiento Cheese Deviled Eggs

 


Ingredients

  • 12
    hard-cooked eggs, peeled
  • 1
    block (4 oz) sharp Cheddar cheese, shredded
  • 1/4
    cup mayonnaise
  • 1
    tablespoon Dijon mustard
  • 1
    tablespoon Worcestershire sauce
  • 1
    teaspoon fresh lemon juice
  • 1/4
    teaspoon ground red pepper (cayenne)
  • 3
    tablespoons chopped pimientos (from 4-oz jar)
  • 2
    tablespoons chopped Old El Paso™ pickled jalapeño slices
  • 1
    green onion, thinly sliced on the bias, white and green parts separated

Steps


1 Cut eggs lengthwise in half. Slip out yolks from 4 eggs, and mash with fork in large bowl; discard remaining yolks, or reserve for another use.

2 Add cheese, mayonnaise, mustard, Worcestershire sauce, lemon juice and red pepper. Beat with electric mixer on medium speed 2 to 3 minutes or until mixture is smooth. Stir in 2 tablespoons of the pimientos, the jalapeño slices and green onion whites.

3 Fill egg whites with pimiento cheese mixture. Cover and refrigerate up to 24 hours. Just before serving, top with remaining tablespoon of pimientos and green onion greens.

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