Pimiento Cheese Bacon Deviled Farm Eggs

You’re going to lover the taste of these Pimiento Cheese Bacon Deviled Farm Eggs (pictured lower right) featured in the The Deviled Farm Eggs Two Ways starter at Odette’s in Florence, Alabama.

Pimiento Cheese Bacon Deviled Farm Eggs
Makes 12 servings
  • 12 large eggs
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons Pimiento Cheese (recipe follows)
  • 2 tablespoons hot sauce
  • 2 tablespoons apple cider vinegar
  • 2 slices bacon, chopped and cooked
  • 1 teaspoon chopped fresh parsley
  1. In a saucepan, bring eggs and cold water to cover to a boil over medium-high heat. Reduce heat, and simmer for 11 minutes. Let cool completely. Peel eggs, and cut in half horizontally.
  2. Separate egg yolks and whites. In a medium bowl, stir together egg yolks, sour cream, mayonnaise, Pimiento Cheese, hot sauce, and vinegar. Pipe mixture into egg whites. Top with bacon and parsley. Serve immediately.

Pimiento Cheese
Makes about 1½ cups
  • 8 ounces white Cheddar cheese, shredded
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons minced yellow onion
  • 2 tablespoons minced roasted red pepper
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon Sriracha sauce
  • ¼ teaspoon chopped fresh parsley
  • ¼ teaspoon smoked paprika
  1. In a small bowl, stir together all ingredients until well combined.

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