I love cooking magazines! One of my new favorites is “Eating Well”. Their mission is to “make healthy happen every day”, but the magazine does not use weird or hard to source ingredients and we actually eat the food we make from their recipes (and enjoy it!). They include lots of cooking and ingredient tips that are very useful.
The first recipe I tried from the magazine was “Pimento Cheese Deviled Eggs”. Deviled eggs always make me thing of Spring and the daffodils that are blooming in my garden.
I made two small changes to the recipe. I used two tablespoons of chopped Doux South Pickled Red Onions (available at Fresh Market) because I forgot to buy scallions at the grocery and I added a few drops of Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce on top of each egg because I always like a little extra zing in my deviled eggs.
Pimento Cheese Deviled Eggs
Peel 12 hard-boiled eggs; halve them lengthwise with a sharp knife. (I cut my hard-boiled eggs in half horizontally and then cut off a little slice from the bottom so they will sit up straight on the plate.) Gently remove the yolks and place in food processor. Add 1/2 cup shredded sharp cheddar cheese, 1/4 cup mayonnaise, 2 tablespoons each chopped jarred pimientos and chopped scallions (I substituted chopped Doux South Pickled Red Onions), 1/8 teaspoon each salt and black pepper and a pinch of garlic powder and/or onion powder; process until smooth. Spoon or pipe about 1 tablespoon filling into each egg white half. Top with more chopped scallions, if desired. Serves 24: 1/2 egg each. Calories per egg: 61. To make ahead: Refrigerate for up to 1 day.
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Recipe column: Southern Spoonful ~ The Roanoker Magazine
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