Pimento Cheese Deviled Eggs
Makes 24 servings. From Country Living.
12 large eggs
2 tsp white vinegar
1/2 cup shredded cheddar cheese
3 oz (6 Tbsp) cream cheese, softened
1/4 cup mayonnaise
3 Tbsp diced pimientos
1/2 tsp dry mustard
1/4 tsp salt
1/2 tsp freshly ground pepper
In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
To yolks, add cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.