Pimiento Deviled Eggs

Print Friendly, PDF & Email

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.

Pimiento Deviled Eggs