Pimento Cheese Deviled Eggs
Makes 24 deviled eggs
  • 12 eggs
  • 4 oz. cream cheese, room temperature
  • 1 c. shredded cheddar cheese
  • ⅓ c. mayonnaise
  • 2 roasted red peppers, chopped
  • Salt and pepper
  • Paprika and dill, for serving
  1. First, make your hard boiled eggs. Julia Child recommends you put all twelve eggs in a pot and cover with cool water. Bring the water up to a boil over high heat. As soon as the water boils, cover and remove from heat. Let the eggs stand in the hot water for 6 minutes, then rinse under cold water until cool to the touch. Peel the eggs and cut in half lengthwise.
  2. Meanwhile, you can get started on your filling. In a large bowl, beat the cream cheese and cheddar with a hand mixer until combined. Add the mayonnaise and chopped peppers, and beat until smooth.
  3. Add the cooked egg yolks from the halved eggs to the pimento cheese mix, and mix to combine. Taste and adjust salt and pepper.
  4. Once you're satisfied with the filling, spoon it into a ziplock baggie. Snip one corner off the ziplock to make a simple piping bag, and pipe the filling into the egg whites.
  5. Sprinkle with paprika and garnish with fresh dill.
Recipe by leighto-greato at http://leightogreato.com/2015/04/08/pimento-cheese-deviled-eggs/