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Pimiento cheese recipes


Makes 12 eggs
6 hard-boiled eggs, peeled
½ c. light mayonnaise
1 tsp. yellow mustard
¼ c. Neufchatel cream cheese
2/3 c. shredded cheddar cheese
1 Tbs. sweet pickle relish
2 Tbs. chopped pickled jalapenos, plus slices for garnish
Salt and pepper

Halve each egg and remove the yolks to a separate bowl. Place egg whites on a serving platter. In the same bowl as the yolks, add the mayo, mustard and cream cheese. Mash with a fork until smooth and well combined. Stir in Cheddar, jalapenos, and pickle relish. Season with salt and pepper. Fill the cavity of each egg half with the cheese filling and top with a sprinkle of paprika and a jalapeno slice. Refrigerate for at least 30 minutes or up to 2 days. PRETTY PERFECT FRIED CHEESE BALLS

Time required: Two hours/or can be made ahead

Roll Pretty Perfect Pimiento Cheese into balls about 1” in diameter. Dip into beaten egg and then roll in panko crumbs. Place on parchment-lined cook...

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