Ingredients
Scale
- 12 large eggs
- ¼ cup pimento cheese (homemade or store-bought)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- Kosher salt and pepper, to taste
- 3 tablespoons freshly snipped chives
- Diced pimentos (from a jar packed in water) for garnish
- A drop of liquid from the pimento jar (optional)
- Sliced green onions for topping
- Crushed potato chips for topping
- Fresh herbs (like dill and chives) for garnish
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Turn off heat, cover pot, and let sit for 10 minutes.
- Cool eggs in cold water for about 30 minutes.
- Peel eggs, slice in half, and remove yolks.
- Blend yolks with pimento cheese, mayonnaise, Dijon, garlic powder, salt, and pepper until smooth.
- Stir in chives and adjust seasoning.
- Fill egg whites with the mixture and garnish with pimentos, green onions, fresh herbs, and crushed potato chips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use eggs that are a few days old for easier peeling.
Make sure the filling is well-seasoned for the best flavor.
Try different types of potato chips for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and Blending
- Cuisine: Southern
Nutrition
- Calories: 80
- Sugar: 0
- Sodium: 200
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 4
- Cholesterol: 80