Pimiento Cheese Bacon Deviled Farm Eggs
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12
Ingredients
Pimiento Cheese Bacon Deviled Farm Eggs
- 12 large eggs
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons pimento cheese
- 2 tablespoons hot sauce
- 2 tablespoons apple cider vinegar
- 2 slices bacon, chopped and cooked
- 1 teaspoon chopped fresh parsley
Pimiento Cheese (makes 1½ cups)
- 8 ounces white cheddar cheese, shredded
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons minced yellow onion
- 2 tablespoons roasted red peppers
- 2 tablespoons apple cider vinegar
- ½ teaspoon Sriracha sauce
- ¼ teaspoon chopped fresh parsley
- ¼ teaspoon smoked paprika
Directions
Pimiento Cheese Bacon Deviled Farm Eggs
In a saucepan, bring eggs and cold water to cover to a boil over medium-high heat. Reduce heat, and simmer for 11 minutes. Let cool completely. Peel eggs, and cut in half horizontally.
Separate egg yolks and whites. In a medium bowl, stir together egg yolks, sour cream, mayonnaise, Pimiento Cheese, hot sauce, and vinegar. Pipe mixture into egg whites. Top with bacon and parsley. Serve immediately.
Pimiento Cheese
In a small bowl, stir together all ingredients until well combined.
