Pimiento Cheese Deviled Eggs
11 ingredients
2 steps
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 11/2 ounces extra-sharp cheddar cheese, grated
- 11/2 ounces smoked Gouda cheese, grated
- 2 teaspoons sweet pickle relish
- 4 ounces bottled roasted red peppers, drained and chopped
- 2 slices bacon, cooked and crumbled
Directions
-
1Steam eggs in a vegetable steamer for 16 minutes; immediately transfer eggs to a large bowl of ice water. Allow eggs to cool slightly, about 2 to 3 minutes. Carefully peel eggs; discard shells. Slice eggs in half lengthwise. Carefully remove egg yolks; place yolks in the bowl of a food processor. Reserve whites.
-
2Add mayonnaise and next 6 ingredients (through Gouda cheese) to food processor; pulse until combined and smooth. Transfer egg yolk mixture to a medium bowl; stir in relish and bell peppers. Spoon or pipe yolk mixture evenly into egg whites; sprinkle evenly with crumbled bacon. Chill deviled eggs until ready to serve.
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