I found this recipe at the MyRecipes.com site and it has changed my life. Now, I love deviled eggs, y’all. Just about all kinds. When I tried this variety the first time, I knew it would become part of my life and that I’d turn to it again and again. I was right. According to the MyRecipes link for the original recipe, it comes from the chef at Atlanta’s “Wisteria Restaurant” – Jason Hill. If you happen to cross paths with Chef Hill, please give him a big hug from me. And thank him for me, too.

 

If you like deviled eggs, I urge you to try this recipe. I’ve made almost no changes at all, so you can trust the original. I swear.

 

Here’s what you’ll need…

 

 

Eggs, Mayonnaise, Smoked Cheddar Cheese, Jarred Roasted Red Bell Pepper, Dijon Mustard, Cayenne, Green Onions and Country Ham (not shown: Salt, Pepper and Butter)

 

First, hard-boil the eggs. I didn’t photograph this step, as it simply didn’t occur to me. But if you don’t know how to boil eggs, just follow the original recipe’s instructions and there you go. And while I’m on the subject of boiled eggs, know this: there is no shame in not knowing how to do it. We all have to learn some time. And learning is sweet, sweet, sweet!

 

 

Once your eggs have been boiled and have cooled, peel the little orbs then slice in half length-wise.

 

 

Place the yolks in a medium bowl. Place the whites on a plate. If you’re like me, use your antique egg plate. That thing rules! By the way, the original recipe says to use only half the yolks. I use them all and it’s super-duper.

 

 

Add the mayo, grated cheese, chopped red bell peppers, dijon mustard and cayenne to the yolks.

 

 

Mash the yolks and mix the whole she-bang together. Season to taste with salt and pepper.

 

 

Spoon the mixture into the reserved egg whites.

 

 

Prepare your topping ingredients. Clean and chop the green onions (white and light green parts only). Onions done!

 

 

Heat a small skillet and add 1/2 t. butter. Once the butter is melted, add the ham and brown it slightly. Remove from heat and cool, just enough to handle.

 

 

Dice the cooked ham. Ham done! (By the way, I have yet to find real country ham here in La-La Land. The search continues…)

 

 

Sprinkle the green onions over the filled eggs, then sprinkle the diced ham over. (If you have vegetarians to serve, just omit the ham. Or sprinkle over half the eggs. Your call.)

 

 

That’s it! Oh my, y’all. These eggs are so good I can hardly stand it. They’re perfect for Easter, or for St. Patrick’s. They go great with beer!

 

Here’s the printable version, y’all…

Smoky Pimiento Cheese Deviled Eggs
Recipe Type: Appetizer; Breakfast
Author: Southern Living Magazine
Prep time:
Total time:
Serves: 12
I found this recipe at the MyRecipes.com site and it has changed my life. Now, I love deviled eggs, y’all. Just about all kinds. When I tried this variety the first time, I knew it would become part of my life and that I’d turn to it again and again. I was right. According to the MyRecipes link for the original recipe, it comes from the chef at Atlanta’s “Wisteria Restaurant” – Jason Hill. If you happen to cross paths with Chef Hill, please give him a big hug from me. And thank him for me, too. If you like deviled eggs, I urge you to try this recipe. I’ve made almost no changes at all, so you can trust the original. I swear. They’re perfect for Easter, or for St. Patrick’s. They go great with beer!
Ingredients
  • 12 Large Eggs
  • 1/4 c. Mayonnaise (+ 1 T. extra – this is my addition)
  • 3/4 c. freshly grated Smoked or Sharp Cheddar Cheese (Please try to find Smoked Cheddar. You will not regret it.)
  • 1/4 c. finely chopped jarred Roasted Red Bell Pepper
  • 1 T. Dijon Mustard
  • Pinch of ground Red Pepper (Cayenne)
  • Salt to taste
  • Black pepper to taste
  • 1/2 t. Butter (my addition)
  • Toppings: sliced Green Onions (White and Light Green parts only) and diced Country Ham (The original recipe suggests sliced pickled okra and spiced pecans as well, but I have yet to try those.)
Instructions
  1. First, hard-boil the eggs. Allow to cool. If you don’t know how to boil eggs, just follow the original recipe’s instructions (http://www.myrecipes.com/recipe/smoky-pimiento-cheese-deviled-eggs-50400000119136/) and there you go. And while I’m on the subject of boiled eggs, know this: there is no shame in not knowing how to do it. We all have to learn some time. And learning is sweet, sweet, sweet!
  2. Once your eggs have been boiled and have cooled, peel the little orbs then slice in half length-wise. Place the yolks in a medium bowl. Place the halved whites on a plate. The original recipe says to use only half the yolks. I use them all and it’s super-duper.
  3. Add the mayo, grated cheese, chopped red bell peppers, dijon mustard and cayenne to the yolks. Mash the yolks and mix the whole she-bang together. Season with salt and pepper.
  4. Spoon the mixture into the reserved egg whites.
  5. Prepare your topping ingredients. Chop the green onions (white and light green parts only). Onions done!
  6. Heat a small skillet and add 1/2 t. butter. Once the butter is melted, add the ham and brown it slightly. Place on a saucer to cool. When cool enough to handle, dice the browned ham. Ham done!
  7. Sprinkle the green onions over the filled eggs, then sprinkle the diced ham over. (If you have vegetarians to serve, just omit the ham. Or sprinkle over half the eggs. Your call.)
  8. That’s it! Serve immediately, or cover and chill until ready to serve.

 

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