Spicy Deviled Eggs

spicy-deviled-eggs
Photo by Philip Friedman; Styling by Colleen Riley
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  • Serves 8
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Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.

Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the pimentos, cheddar, mayonnaise, lemon juice, cayenne, and ½ teaspoon salt.

Spoon the yolk mixture into the egg whites, sprinkle with additional cayenne.

Ingredients

  1. Check 8 large eggs
  2. Check 2 tablespoons chopped jarred pimentos
  3. Check 3 ounces sharp orange cheddar, grated (about ¾ cup)
  4. Check ¼ cup mayonnaise
  5. Check 1 tablespoon fresh lemon juice
  6. Check ¼ teaspoon cayenne, plus more for garnish
  7. Check Kosher salt

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the pimentos, cheddar, mayonnaise, lemon juice, cayenne, and ½ teaspoon salt.
  3. Spoon the yolk mixture into the egg whites, sprinkle with additional cayenne.