Pimento Cheese Deviled Eggs
1 dozen large eggs
8 ounces cream cheese
1 (4-ounce) jar pimentos, well drained and chopped
2 cups shredded extra-sharp cheddar cheese
¼ cup plain Greek yogurt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne
Salt and freshly ground black pepper to taste
Fresh chives, optional
Protein: 5 g
Carbohydrate: 2 g
Fiber: 0 g
Total Fat: 8 g
Saturated fat: 4 g
Cholesterol: 108 mg
Calcium: 26% DV
Sodium: 103 mg
- To make hard boiled eggs, place eggs in a large saucepan and cover with water by 1 inch. Heat the pot on high and bring to a full rolling boil, uncovered. Once boiling, turn off the heat and let the saucepan sit on the hot burner for 15 minutes.
- While the eggs are cooking, fill a bowl with ice and water. When the eggs are done cooking, place them in the ice water bath for 10-12 minute, or until they are completely cooled. This will stop the cooking process.
- Peel and halve eggs lengthwise, remove the yolks and set aside. Refrigerate the egg whites until ready to use.
- To make the pimento cheese, soften the cream cheese at room temperature or remove from packaging and microwave on high for 15 seconds.
- Using a hand mixer, whip the cooked egg yolks and cream cheese on medium-high speed until light and fluffy.
- Add the pimentos, cheddar cheese, yogurt and seasonings. Mix well by hand. Cover and refrigerate for 2 hours or overnight for the flavors to blend.
- Use a spoon to evenly divide the cheese mixture into the center of each egg white. Garnish with fresh chives, if desired. Refrigerate until ready to serve.
- Use just half of the pimento cheese in the egg mixture if you want to use the remaining pimento cheese for other meals.
- For easier peeling, use eggs that have been in your refrigerator for about a week.
- Homemade hard-boiled eggs can last another week unpeeled in the refrigerator.
- Buy pre-shelled hard-boiled eggs for a quick option.