I’ve been traveling most of the summer, planning a family reunion, attending weddings, and visiting my daughter’s new home. But when I’m asked to bring an appetizer or something to add to a dinner party, Pimiento Deviled Eggs is one of my go-to recipes. It’s easy and everyone loves them (unless they hate eggs). Anyway, I hope you all have a great weekend and are staying cool! I am struggling with the heat this year so I am literally counting the days until Halloween!
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my two new stories, A Room with a Groom (from Save the Date Anthology) and Luke’s Last Love Kiss (from Finding Forever Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains, and each features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe is Pimiento Deviled Eggs.
Pimiento Deviled Eggs
Ingredients
- 12 large eggs
- ¼ cup pimento cheese (I use store bought)
- ¼ cup mayonnaise
- 1 Tablespoon dijon mustard
- ¼ teaspoon garlic powder
- dash Worcestershire sauce
- Kosher salt and pepper
- 3 Tablespoons freshly snipped chives
- Fresh dill for garnish
- Paprika for garnish
Instructions
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To boil the eggs, fill a large pot with cold water. Place the eggs into the water and bring water to a boil. Boil for 1 minute, turn off the heat, and put the lid on the pot. Let the pot sit for 20 minutes. Drain the pot and fill it with cold water and let it sit for another 30 minutes. Drain the eggs, dry, and peel them. Set the peeled eggs aside so they dry thoroughly.
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Slice the eggs in half lengthwise. Gently remove the yolks and place in a large bowl. Put the egg white halves on a platter and put in the fridge to chill until the filling is ready.
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In the egg yolk bowl, stir in the pimiento cheese, mayonnaise, dijon mustard, garlic powder, Worcestershire sauce, and salt and pepper to taste. Using a hand mixer, blend the egg yolk mixture until smooth. (or you can do this in a food processor) Then stir in the fresh chives and season with more salt and pepper, if desired.
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Spoon or pipe the egg yolk mixture into the open egg whites. Garnish with fresh dill or paprika, whichever you prefer. Chill eggs until ready to serve.
