Pimento-Stuffed Eggs
Published June 25, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs
- 2tablespoons mayonnaise
- 2tablespoons diced pimento peppers
- 1tablespoon sweet relish
- 2teaspoons Dijon mustard
- Dash of ground cayenne
- Salt and black pepper
- Smoked paprika, for garnishing
Nutritional analysis per serving (6 servings)
112 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 7 grams protein; 146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring about 4 inches of water to a boil in a medium sized pot. Once the water is boiling, carefully lower the eggs (directly from the refrigerator) into the boiling water, and decrease the heat so the water is at a slow boil. Boil the eggs for 12 minutes. Drain the water and place the eggs in a bowl of water with ice cubes. Let the eggs sit in the cold water until they are cool enough to handle. Then, peel the eggs immediately. Store the peeled eggs in a covered container in the refrigerator until ready to prepare the stuffed eggs.
- Step 2
Cut each peeled egg in half lengthwise, remove the cooked yolk and place in a separate bowl. Place the egg whites cavity-side up on a plate. Mash the egg yolks with a fork until no large clumps remain.
- Step 3
Stir in the mayonaise, pimento peppers, relish, mustard, cayenne and a dash of salt and black pepper. When the consistency is pudding-like with only small clumpy bits, taste and adjust the salt to your liking. Spoon an equal amount of yolk mixture into each egg cavity until there’s none left. (If you like, use a damp paper towel to clean up any stray bits of stuffing.)
- Step 4
Store in the refrigerator, covered, until ready to serve. Before serving, sprinkle the top of each egg with smoked paprika.
Private Notes
Comments
I steam my eggs, 13 minutes (large, and straight from the refrig) in the old expandable metal veg. steamer basket most people have. The advantage is that the water boils super quick when it's just an inch or so, keep it at a good boil while the timer runs. Cold water into the pan and cool and peel as it says here, shells come off really easy. I had a couple leftover hard boiled eggs when I saw this, just made these and yum (smaller portions of course)
@Bo Hica It works so well we do this all the time! Saves hands, money, water and frustration
Sheesh, why haven't I hard boiled eggs like this before? The shells came off so easily. This was a good "traditional" deviled egg recipe, imho. Nothing wrong with that, but the recipe you posted with pesto caught my eye!
My go to for hard-boiled eggs is my Instant Pot. 3 min at high pressure then 5 min natural pressure release. I've done dozens and dozens of eggs this way and can count the ones that haven't peeled easily on two hands.
Made these as recipe was written for ingredients. Tasty outcome! Re technique, in Step 1 offer one edit. It is this: after you've peeled the eggs and are ready to put them in the fridge, leave them uncovered until they are completely cool before covering them. If you cover the peeled eggs while still warm you will get a lot of condensation inside the container. We make HB eggs this way all the time and so we know...
This is a good base recipe and the addition of relish and pimentos were great. I tweaked mine a bit to be a bit more devilish. Heavier on the dijon and a picked jalapeno slice on top. I just thought it needed a tad more kick/ bite. I also wondered if pimento cheese deviled eggs were a thing. Now I kinda want to try that.