Pimento Cheese Deviled Eggs with Creamy Southern Filling

• ▢ 6 hard-boiled eggs
• ▢ ¼ cup mayonnaise
• ▢ 2 tablespoons jarred pimentos, chopped
• ▢ 1/3 cup grated sharp cheddar cheese
• ▢ 2-3 dashes hot sauce
• ▢ Kosher or fine sea salt
• ▢ Freshly ground black pepper

• Peel the hard‑boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until mostly smooth.
• Add the mayonnaise, chopped pimentos, grated cheddar, and hot sauce to the yolks. Stir or mash until the filling is creamy and well combined. Taste and season with kosher or fine sea salt and freshly ground black pepper as needed.
• Spoon or pipe the pimento cheese yolk mixture back into the egg white halves. Arrange on a platter and chill in the refrigerator until ready to serve. These are best when served cold and within a day for freshness.

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