Pimen­to Dev­iled Eggs

Cajun Aces, Season 2


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  • 12 large hard boiled eggs, peeled
  • 8 ozs grated sharp cheddar cheese
  • ¼ cup cream cheese, softened
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 2 tsps Creole mustard
  • 2 tsps sweet pickled relish
  • Dash of hot sauce
  • 1 (4 ounce) jar finely diced pimentos, drained
  • Kosher salt and freshly ground black pepper, to taste
  • Thinly sliced green onion, for garnish
  • Paprika, for garnish
  • Crushed butter crackers, for garnish


  • Slice the hard boiled eggs in half. Pop out the yolks with a small spoon into the bowl of a food processor and add to a food processor along with the cheese, cream cheese, mayonnaise, sour cream, mustard, pickle relish, hot sauce, salt, and pepper. Run food processor until smooth. Remove the filling into a bowl and fold in the pimentos.
  • Add the mixture to a piping bag outfitted with a large star tip and pipe into the egg whites. Garnish with thinly sliced green onions and a dusting of paprika and crushed butter crackers.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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