Creamy Pimento Deviled Eggs

Hi ya’ll!!! It is Spring and even though the allergies have my eyes swollen, my nose running and stuffed at the same time and my throat itchy, I love it so much! Greenery returns, flowers bloom and the sun stays out longer. And the foods that come into season during the spring are simply fantastic. Citrus, greens, berries, ramps, and more. It’s a truly beautiful food season. Another favorite thing of mine that happens in Spring is Easter! It’s a truly beautiful time of year, that for those who are Christians, reminds us of the sacrifices made for us and everyone. For those of us who are also foodies, it’s also like Thanksgiving lite with beautiful spreads and one thing I always have on my Easter table: Deviled Eggs!!

The Inspiration

So deviled eggs have been a favorite food of mine for my entire life. I mean, I loved just plain boiled eggs too! Since I was a young girl, I loved going to family gatherings, not exactly to spend my time hiding in a corner away from everyone else, but so I could eat my weight in deviled eggs. In hindsight, that was not a good thing for my stomach, but you live and you learn. Fast forward to being an adult and starting a low carb lifestyle, well…the game changed with what I could and could not eat. Many of my favorite dishes, mac and cheese, mashed potatoes, BISCUITS AND ROLLS, could not be enjoyed to the fullest! So imagine the joy I felt when I realized that deviled eggs were here to stay! Not only are they great sources of protein with egg being the main ingredient, but their also fat bombs which is great for those who follow a keto diet! Another southern classic I love that’s also a protein and fat bomb is pimento cheese. And the best part of pimento cheese? Pimentos! They offer a pickled, umami flavor throughout that I thought would be perfect for these deviled eggs. So let’s talk about it!

The Deets

Ok, so these deviled eggs are similar to traditional deviled eggs in that there’s no extreme or random ingredients to change the profile and that they are balanced with savory, salty, sour, umami and a touch of sweet. The big change here is that instead of using any vinegar or lemon juice, I opted for the juice of the jarred pimentos along with the pimentos themselves in the filling, as well as on top. The spice blend inside is my go to blend, leaving out a few ingredients to match with this particular topping. The eggs themselves are boiled for 10 minutes for a perfect hard boiled egg that is still fluffy, light and yellow. This is important as the overcooking of the egg will cause it to discolor and will change the color of your filling as well. They are also very easy to peel which is important when you’re using the egg whites as your serving vessel. If you have problems achieving a good boiled egg or being able to peel the eggs once finished, check out my Eggs 3 Ways episode of Nik In The Kitchen where I show you how to get a perfect egg boiled every time! Alright, let’s finish out this post and get into this deviled eggs recipe!

Tips For Making

Deviled eggs are extremely easy to make, you boil the eggs combine the yolks with the ingredients and fill the whites. But here are a few tips to make it even easier for you and help you troubleshoot some common problems:

• For the smoothest deviled egg batter, I use a food processor and process all ingredients at once. If you do not have access to a food processor, a hand or stand mixer works well also.
• When adding your wet ingredients, I like to add almost all of it, leaving a bit behind. Egg yolks vary in size, so sometimes you need a little more which is easier than when you need a little less. If you do over add and the mixture is too soft/runny, boil an additional egg or 2 and add them, yolks first, then whites, until you reach the proper texture.
• I ALWAYS make 1 more egg than I need to bulk up the filling and make sure I have enough for each of the eggs. When doing more than 6 whole eggs (for 12 deviled eggs) I add 2.
• If making in advance, Store your eggs and filling separately. If using a piping bag, I advise filling the bag, but not cutting the tip until you’re ready, and keeping in the fridge.

That’s it for me today ya’ll. I hope that you will make and enjoy these deviled eggs as much as I do and that you all have a safe and happy Easter if you’re celebrating! Either way, enjoy the spring and all of the beauty it has to offer!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!