Inspiced — Recipe Manager
Pimento-Stuffed Eggs

Pimento-Stuffed Eggs

cooking.nytimes.com
You may know these as “deviled” eggs, but since they are often served at church functions, they’re sometimes referred to instead as “stuffed.” Here, they’re filled with a combination of their cooked yolks and some favorite ingredients in Louisiana cookery — from pimento peppers to paprika to cayenne — which add a pinch of heat to these savory bites. The relish adds just enough sweetness to balance out the pungent flavor from the Dijon mustard. Be sure to remove the shells from the eggs as soon as they are cool enough to handle so the peeling will be easier. The stuffed eggs can be prepared up to three days in advance, but they are best the day they’re made.
  • Preparation:
  • Cooking:
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  • Serves: 6 persons

Ingredients

Instructions

  1. Step 1

    Bring about 4 inches of water to a boil in a medium sized pot. Once the water is boiling, carefully lower the eggs (directly from the refrigerator) into the boiling water, and decrease the heat so the water is at a slow boil. Boil the eggs for 12 minutes. Drain the water and place the eggs in a bowl of water with ice cubes. Let the eggs sit in the cold water until they are cool enough to handle. Then, peel the eggs immediately. Store the peeled eggs in a covered container in the refrigerator until ready to prepare the stuffed eggs.

  2. Step 2

    Cut each peeled egg in half lengthwise, remove the cooked yolk and place in a separate bowl. Place the egg whites cavity-side up on a plate. Mash the egg yolks with a fork until no large clumps remain.

  3. Step 3

    Stir in the mayonaise, pimento peppers, relish, mustard, cayenne and a dash of salt and black pepper. When the consistency is pudding-like with only small clumpy bits, taste and adjust the salt to your liking. Spoon an equal amount of yolk mixture into each egg cavity until there’s none left. (If you like, use a damp paper towel to clean up any stray bits of stuffing.)

  4. Step 4

    Store in the refrigerator, covered, until ready to serve. Before serving, sprinkle the top of each egg with smoked paprika.
NY Times
cooking.nytimes.com