Merle, Rusty, Paula & Rosanne, Easter 1960

Merle, Rusty, Paula & Rosanne, Easter 1960

Just in time for Easter...not that you can't enjoy these delicious delights year-round. 

Two of my favorite things to eat are pimento cheese and deviled eggs. My friend Lance Respess brought this recipe to my attention. I can’t say these eggs taste like pimento cheese but they do taste a little different than a traditional deviled egg. It has become my go-to recipe for deviled eggs today.   

12 large eggs, boiled

½ cup shredded cheddar cheese

3 ounces (6 tablespoons) cream cheese, softened

¼ cup mayonnaise

3 tablespoons diced pimientos

½ teaspoon dry mustard

¼ teaspoon salt

½ teaspoon freshly ground pepper

Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy. To yolks, add cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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