Pimento Cheese-Stuffed Deviled Eggs

Pimento Cheese-Stuffed Deviled Eggs
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In advance of next month’s big game, current Bravo Top Chef contestant Isaac Toups has partnered with Tabasco to help defend against bland flavors with this simple yet bold pimento cheese-stuffed deviled egg recipe that is guaranteed to tackle your guests’ taste buds on game day.And if you’re a little skeptical about making the recipe because you can’t boil and peel eggs perfectly, we have the perfect trick.Recipe created by Isaac Toups of Toups’ Meatery.
Servings
24
servings
deviled eggs
Ingredients
  • 12 hard-boiled egg yolks
  • 1/2 cup aged cheddar cheese, shredded
  • 2 ounce cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1 tablespoon hot sauce, such as tabasco® brand green jalapeño sauce
  • 3/4 cup finely diced roasted red bell peppers
  • 1 gram ground black pepper
  • 1/2 teaspoon salt
  • 24 hard-boiled egg whites, halved
  • 1 teaspoon hot sauce, such as tabasco® brand original red sauce
  • kosher salt, to taste
  • 1/2 cup crispy bacon, for garnish (optional)
Directions
  1. Combine all the ingredients in a standing mixer fitted with a paddle attachment and beat on high speed for 30-40 seconds or until well mixed. Adjust seasoning with salt if necessary.
  2. Brush each egg white half with Tabasco red sauce and sprinkle salt to taste.
  3. To assemble, spoon pimento cheese mixture into a piping bag and pipe filling into each egg white and garnish with crispy bacon.
  4. Serve immediately or refrigerate for up to 24 hours beforehand and garnish before serving.
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