Pimento Cheese Deviled Eggs
The evening before all of the BlogHer Food ’11 events began, a group of food bloggers got together to enjoy a wonderful meal at Wisteria in Atlanta, Georgia. The fare featured at this restaurant is kicked-up Southern and delicious.
It is fitting that Josie is in the center of this picture, because she is also the center of many blog entries being posted today. Annie is hosting a virtual baby shower to welcome her little boy into the world.
When I chose the recipe I’d be ‘bringing’ to the shower, I knew I wanted to choose something the guest of honor would adore. Pimento Cheese Deviled Eggs were one of the many appetizers we ordered at our dinner out at Wisteria and I think I can speak for everyone at the table when I say I wish we’d ordered more!
Recreating this appetizer at home brought back many memories of Josie and BlogHer Food. We had a fantastic time together at the conference and laughed heartily at many stories about her toddler daughter, Caroline.
(Who is the cheesy grinned blogger in the background? That’s LoveandOliveOil!)
Pimento Cheese Deviled Eggs (adapted from Debbie Moose)
6 eggs, hard-boiled and peeled
1/4 cup finely shredded sharp Cheddar cheese
2 tablespoons mayonnaise
1 tablespoon pimentos, drained and chopped
2 teaspoons Dijon mustard
2 teaspoons finely chopped Vidalia onion
salt and pepper, to taste
- Cut eggs in half, reserving whites.
- Place yolks in a bowl and add cheese, mayonnaise, pimentos, mustard, and onion.
- Season with salt and pepper.
- Spoon or pipe into reserved whites.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6