Pimiento Cheese Deviled Eggs

• Gluten free

• Produce

  • 1 Green onion
  • 2 tbsp Old El Paso™ pickled jalapeno, slices
  • 3 tbsp Pimientos

• Refrigerated

  • 12 Eggs, hard cooked

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tsp Lemon juice, fresh
  • 1/4 cup Mayonnaise
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Red pepper, ground

• Dairy

  • 1 block Cheddar cheese, sharp

Found on bettycrocker.com

Description

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

Directions

• 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.

Nutrition