Pimento Cheese Deviled Eggs

North Carolina ranks 9th in US egg production with more than 4 billion eggs annually thanks to 9 million hardworking hens. Egg laying varies with sunlight, decreasing in winter to conserve energy and warmth. Longer, warmer days ahead mean egg counts will be up! 

Eggs offer high nutritional content, containing quality protein, all nine essential amino acids, brain-supporting choline, and lutein which benefits the eyes.  

Try this Southern spin on a classic recipe.  

INGREDIENTS

• 12 Eggs
• White vinegar
• 1 1/2 C. Sharp cheddar cheese, grated
• 1/2 tsp. Black pepper
• 1/2 tsp. Salt
• 1/2 tsp. Dijon mustard
• 1/2 tsp. Garlic powder
• 1 C. Mayonnaise
• 4 oz. Pimentos, drained and chopped
• Paprika

INSTRUCTIONS

• Place eggs in pot and cover with enough water to surpass the eggs by about 1 inch. Bring to a boil.
• Add a splash of white vinegar to the water and turn off heat, leaving the pot on the warm burner. Cover and let the eggs sit in the hot water for 12 minutes, then transfer to an ice bath.
• Once cool, peel each egg and cut in half. Remove yolks and place in a mixing bowl.
• Add cheese, mayonnaise, and seasonings. Mix fully then add pimentos. Taste and adjust seasoning as needed.
• Spoon each half egg with filling, sprinkle with paprika, and enjoy!

NOTES

For a quicker alternative, substitute cheese, mayonnaise, pimentos, and seasonings with Weaver Street Market Pimento Cheese Dip, also available at Durham Co-op Market).