Pimento Bacon Deviled Eggs
Homemade pimento cheese blends with a traditional deviled egg, topped with bacon of course, for the BEST party appetizer EVER!
Ingredients
- 12 eggs
- ¾ cup mayo
- ¼ cup plus 2 Tbsp. pimentos
- ½ cup extra sharp cheddar
- ¼ tsp worcestershire sauce
- 2 strips of bacon cooked
- salt and pepper to taste
- chopped chives for garnish
Instructions
- Gently lower 12 eggs into a large pot and fill with cold water until they are covered.
- Heat the pot over high heat and bring to a boil. Immediately lower the heat to low, cover and cook for 7 MINUTES, no more, no less. SET A TIMER! As soon as the timer goes off, remove them from the heat, drain in a colander, and add them to a bowl of ice water to stop the cooking process.
- While the eggs are cooking, start cooking the bacon, shred the cheese, and a measure all other ingredients. Add the mayo, pimentos, cheddar, Worcestershire, salt and pepper to a food processor or use a stand mixer or electric beaters.
- Place the boiled eggs in a bowl of warm water before removing shells. Start by cracking the tops of the eggs, then the rest of the egg. Keep the eggs submerged under the water while peeling to help the shells come off easily.
- Cut the eggs in half and remove the yolks. Add the yolks to the rest of the filling ingredients. Puree all ingredients until smooth. Season with salt and pepper to taste.
- Fill the eggs with a small ice cream scoop, a spoon, or a piping bag (which can be made by cutting a sliver from a ziploc bag). Top with crumbled bacon and chopped chives. Serve immediately or cover with plastic wrap and place in the fridge. If you are not serving immediately, add the crumbled bacon right before you serve so it's room temp.
- These can be made 3-4 hours in advance.