Chef Jason Hill of Wisteria Restaurant in Atlanta shared his favorite deviled egg recipe with us. This classic recipe gets an upgrade with the addition of pimiento cheese. Make it your own with an array of favorite Southern toppings.
12 large eggs
1/4 cup mayonnaise
3/4 cup freshly grated smoked or sharp Cheddar cheese
1/4 cup finely chopped jarred roasted red bell pepper
1 tablespoon Dijon mustard
pinch ground red pepper
Toppings: sliced green onions, diced country ham, sliced pickled okra, spiced pecans
How to Make It
Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks. Reserve 6 yolks for another use.
Mash remaining 6 yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve with desired toppings.