Ingredients
Scale
- 12 large eggs
- 4 oz softened cream cheese (or thick plain Greek yogurt for a lighter option)
- 1 cup sharp cheddar cheese, very finely shredded
- 4 oz jar diced pimentos, drained and patted dry
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
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, then immediately remove from heat and cover the pan with a lid. Let the eggs sit for exactly 12 minutes. While they sit, prepare an ice bath in a large bowl. Transfer the eggs to the ice bath for at least 10 minutes. This “no-fail” method ensures the yolks are perfectly yellow and the shells peel off effortlessly.
- Peel the eggs carefully and slice them in half lengthwise. Scoop the yolks into a medium mixing bowl and place the whites on a serving platter or storage container. Mash the yolks with a fork until they are fine and crumbly. Add the softened cream cheese, Dijon mustard, smoked paprika, garlic powder, and cayenne. Stir until the mixture is smooth and creamy. Fold in the finely shredded cheddar cheese and the drained pimentos. Season with salt and pepper to taste.
- For a professional look, spoon the pimento cheese mixture into a piping bag or a plastic storage bag with the corner cut off. Pipe the filling generously into the center of each egg white. If making ahead, cover the eggs tightly with plastic wrap and refrigerate. Just before serving, sprinkle with extra smoked paprika and top with freshly chopped chives.
- Cook Time: 30 minutes