Ingredients
Scale
- 12 large eggs
- 4 oz softened cream cheese
- 1/4 cup plain Greek yogurt (full fat)
- 1 cup extra sharp cheddar cheese, finely shredded
- 4 oz jar diced pimentos, drained well
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
- Additional smoked paprika (for dusting)
Instructions
- Place the eggs in a single layer in a large saucepan and cover with an inch of cold water. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 12 minutes. Prepare an ice bath while you wait. Transfer the eggs to the ice water for at least 10 minutes. Gently crack the shells and peel them under cold running water for the smoothest surface.
- Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Mash the yolks with a fork until they become fine crumbles. Stir in the softened cream cheese and Greek yogurt until the mixture is smooth. Fold in the shredded cheddar cheese, drained pimentos, garlic powder, smoked paprika, and cayenne. Season with salt and pepper to taste.
- Spoon the pimento cheese mixture into a piping bag fitted with a large open star tip, or simply use a small spoon to fill each egg white cavity. Generously mound the filling for a gourmet look. Dust the tops with a light sprinkle of smoked paprika and garnish with freshly chopped chives. Serve immediately or refrigerate until your guests arrive.
- Cook Time: 35 minutes