Pimiento Cheese Deviled Eggs
- 12 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 11/2 ounces extra-sharp cheddar cheese, grated
- 11/2 ounces smoked Gouda cheese, grated
- 2 teaspoons sweet pickle relish
- 4 ounces bottled roasted red peppers, drained and chopped
- 2 slices bacon, cooked and crumbled
- Steam eggs in a vegetable steamer for 16 minutes; immediately transfer eggs to a large bowl of ice water. Allow eggs to cool slightly, about 2 to 3 minutes. Carefully peel eggs; discard shells. Slice eggs in half lengthwise. Carefully remove egg yolks; place yolks in the bowl of a food processor. Reserve whites.
- Add mayonnaise and next 6 ingredients (through Gouda cheese) to food processor; pulse until combined and smooth. Transfer egg yolk mixture to a medium bowl; stir in relish and bell peppers. Spoon or pipe yolk mixture evenly into egg whites; sprinkle evenly with crumbled bacon. Chill deviled eggs until ready to serve.
eggs, mayonnaise, hot sauce, worcestershire sauce, kosher salt, freshly ground black pepper, cheddar cheese, gouda cheese, sweet pickle, red peppers, bacon
Taken from www.myrecipes.com/recipe/pimiento-cheese-deviled-eggs-0 (may not work)