Pimiento Cheese Deviled Eggs

Basic deviled eggs never saw these bold, cheesy new kids coming! Wow guests at your next party with these creamy, spicy beauties.

hard-cooked eggs, peeled

block (4 oz) sharp Cheddar cheese, shredded

1/4

cup mayonnaise

tablespoon Dijon mustard

tablespoon Worcestershire sauce

teaspoon fresh lemon juice

1/4

teaspoon ground red pepper (cayenne)

tablespoons chopped pimientos (from 4-oz jar)

tablespoons chopped Old El Paso™ pickled jalapeño slices

green onion, thinly sliced on the bias, white and green parts separated

1

Cut eggs lengthwise in half. Slip out yolks from 4 eggs, and mash with fork in large bowl; discard remaining yolks, or reserve for another use.
2

Add cheese, mayonnaise, mustard, Worcestershire sauce, lemon juice and red pepper. Beat with electric mixer on medium speed 2 to 3 minutes or until mixture is smooth. Stir in 2 tablespoons of the pimientos, the jalapeño slices and green onion whites.
3

Fill egg whites with pimiento cheese mixture. Cover and refrigerate up to 24 hours. Just before serving, top with remaining tablespoon of pimientos and green onion greens.

Source: bettycrocker