Ingredients
Scale
- 12 large eggs
- 1/2 cup high-quality pimento cheese (homemade or store-bought)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 tablespoon diced pimentos (drained)
- 1 tablespoon chopped fresh chives
- Salt and black pepper to taste
- Optional toppings: Crispy bacon bits, pickled jalapeño slices, or microgreens
Instructions
- Place your eggs in a single layer in a large saucepan and cover them with one inch of cold water. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. Immediately transfer the eggs to a bowl filled with ice water to stop the cooking process. Let them chill for at least 10 minutes before peeling.
- Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them into a medium mixing bowl. Set the egg white halves aside on a serving platter. Use a fork to mash the yolks until they are fine and crumbly. Add the pimento cheese, mayonnaise, and Dijon mustard. Stir vigorously until the mixture is smooth and creamy. Fold in the extra diced pimentos and season with salt and pepper.
- Transfer the yolk mixture into a piping bag fitted with a large star tip, or simply use a spoon to fill each egg white cavity. Dust the tops with a sprinkle of smoked paprika for color. Add fresh chives or any of your favorite optional toppings like bacon or jalapeños. Serve immediately or cover loosely and refrigerate until your party begins.
- Cook Time: 32 minutes