Pimento Deviled Eggs
These deviled eggs offer a lively twist on the classic appetizer, with a rich blend of creamy yolks and Ruth’s Old Fashioned Pimento Cheese at the center. A hint of Dijon mustard adds just the right amount of tang, while optional bacon crumbles and fresh chives bring a savory crunch and pop of color. Quick to prepare and easy to serve, they’re an excellent choice for potlucks, family gatherings, or casual brunches.
How to Make It
- Place the eggs in a saucepan and cover them with water. Bring to a gentle boil over medium-high heat.
- Once boiling, remove from heat, cover the pan, and let the eggs sit for 10 minutes.
- Drain and transfer the eggs to a bowl of cold water to cool. Peel the cooled eggs.
- Slice the eggs in half lengthwise and carefully remove the yolks.
- In a small bowl, mash the yolks with Ruth's Old Fashioned Pimento Cheese, mayonnaise, Dijon mustard, salt, and black pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- If desired, garnish each deviled egg with crumbled bacon and chopped chives before serving.
What You Need
- 6 large eggs
- 1/2 cup Ruth's Old Fashioned Pimento Cheese
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and black pepper (to taste)
- 2 tablespoons crumbled bacon (optional)
- 1 tablespoon chopped chives (optional)
A Perfect Pairing:
Ruth's Jalapeño Pimento Spread
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