Pimiento Deviled Eggs
12 large eggs
1 (4-oz.) jar diced Dromedary® pimientos, drained and rinsed
1/3 cup mayonnaise
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoon Dijon mustard
1/8 teaspoon salt
Place eggs in a single layer in a stainless steel saucepan. Add water to depth of 3 inches. Bring to a boil; cook 1 minute. Cover, remove from heat, and let stand 8 minutes. Drain.
Place eggs under cold running water until just cool enough to handle. Tap eggs on counter until cracks form on shells; peel.
Reserve 2 tablespoons pimientos. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, mayonnaise, and next 4 ingredients until smooth, using a fork. Fold in remaining pimientos. Spoon or pipe yolk mixture into egg white halves. Garnish with reserved pimientos. Serve immediately, or cover and chill 1 hour before serving.
Makes 12 servings
Active: 20 min.
Total: 30 min.