Bacon Pimento Deviled Eggs Recipe
Delicately displayed egg whites filled with a creamy pimento cheese mixture and topped with bacon!
Servings: 12 deviled eggs
Equipment
- Knife
- small spoon or teaspoon
- pipping bag or ziplock bag
- medium-sized bowl
Ingredients
- 6 hard-boiled eggs, peeled
- 1 cup pimento cheese
- ¼ cup mayonnaise
- 4 strips bacon, cooked and crumbled
- ½ teaspoon salt
- 1 teaspoon ground pepper
- 3 tablespoons chives or green onion, chopped
Instructions
- Slice your hard-boiled eggs in half lengthwise and remove the egg yolk with a spoon, a teaspoon works well for this. Set the yolks aside, do not discard them.
- In a medium-sized bowl, break the egg yolks up into crumbles using a fork. The texture should be like loose coffee grounds.
- Add Mayonnaise, bacon, salt, and pepper to the egg yolks and mix until smooth.
- Add the pimento cheese to your mixture and combine until all ingredients are well incorporated.
- Transfer your filling mixture to a pipping bag or a ziplock bag with a hole cut in the corner and squeeze the mixture into the egg whites where the egg yolks use to be. The filling should overflow the spot where the egg yolks used to be, just enough to pop over the egg white.
- Garnish the deviled eggs with chopped chives and place them in your refrigerator, covered but making sure not to touch the filling, for at least 20 minutes.
- Serve chilled
Notes
Storage Instructions:
You should store your bacon pimento deviled eggs in your refrigerator in an airtight container for up to 5 days. I do not recommend freezing these deviled eggs assembled. You can freeze the deviled egg filling in an airtight container that is also freezer safe for up to 3 months, however, the egg whites do not freeze or thaw well.