Deviled Eggs Overhead on Tray and Colorful Placemat Horiz
Everything Southern we love, packed into one neat little appetizer.
Photo by Karen Hermann
MAKES 12
Make many—these won’t last long.
6 large eggs, hard-boiled
4 ounces sharp cheddar cheese
2 tablespoons mayonnaise
1 tablespoon Creole mustard
1 tablespoon sweet pickle relish
Kosher salt
Fresh ground black pepper
2 tablespoons chopped pimento
2 bacon slices, cooked crisp and crumbled
1/8 teaspoon hot sauce
Chopped chives, for garnish
Paprika, for garnish
Halve eggs and carefully scoop out yolks into a medium bowl. Place whites on a deviled egg serving tray. Using a fork or potato masher, break up yolks into fine smooth pieces. Add cheese, mayonnaise, mustard, relish, salt, pepper, pimento, half of bacon, and hot sauce. Put into a piping bag or quart-size zip-close bag—one corner snipped off and fitted with a piping tip—and fill whites. Garnish with chives and sprinkle with paprika and remaining crumbled bacon. Refrigerate until ready to serve. Remove 30 minutes before serving.
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