Gourmet Gameday: Pimento & Potato Chip Deviled Eggs
salty, cheesy, creamy, crunchy!
Ingredients
12 large eggs
¼ cup pimento cheese
½ cup mayonnaise (you can add more as needed)
½ tablespoon dijon mustard
¼ tsp onion powder
¼ tsp garlic powder
salt and pepper (to taste)
1 tsp of water from the jar of pimento peppers
Garnish
Pimento peppers
Fresh chives
Crushed potato chips
Step 1
Hard boil 12 eggs using your preferred method
Step 2
Remove from the boiling water and let sit in an ice bath for 5 minutes to cool
Step 3
Peel the eggs, then slice lengthwise and separate the egg whites from the yolks
hauste hint: Add the whites to a bowl with cold water and a few ice cubes to help remove the leftover yolk
Step 4
To a food processor, add egg yolks, mayo, pimento cheese, dijon mustard, onion powder, garlic powder, salt & pepper to taste (we started with a pinch of each), and about 1 tbsp of pimento water (from the jar of peppers)
Step 5
Blend until smooth, you can add in more mayo 1 tbsp at a time until it reaches the consistency you like
Step 6
Grab a highball glass and a large ziplock bag. Place one tip of the bag into the glass and fold the opening over.
Step 7
Spoon the yolk mixture into the bag, then twist the top to create a piping bag.
Step 8
Remove the white from the ice bath and place on a paper towel to dry.
Step 9
Once dried, add to an egg dish and begin piping the yolks into the whites
Step 10
Garnish with pimento peppers, chives, & crushed potato chips!
HAUSTE HINT: if you’re making these ahead of time, skip the crushed potato chip garnish until right before serving so the chips don’t get soggy!
