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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Deviled Eggs with Pimento Cheese

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Deviled Eggs with Pimento Cheese Empty Deviled Eggs with Pimento Cheese

    Post by Lobo Wed 27 Jan 2016, 8:08 pm

    Deviled Eggs with Pimento Cheese Img6l
    Deviled Eggs with Pimento Cheese
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    Prep Time: 40 minutes
    Cook Time: 5 minutes
    Servings: 12
    There are countless ways to devil an egg. In this version from Feast Charleston, a South Carolina caterer, the eggs are filled with a pimento cheese mixture, which gets a spicy kick from cayenne pepper and Louisiana hot sauce (Crystal brand is an excellent choice). Feast Charleston uses sea salt from Bulls Bay, a company that sustainably harvests the salt from South Carolina waters. Instead of using pickled okra, you can garnish each egg half with a rosette of very thinly sliced country ham, such as Edwards Surryano, or prosciutto if you prefer.








    Ingredients:

    For the pimento cheese:


    • 1/4 cup (2 oz./60 g) cream cheese, at room temperature
    • 2 Tbs. mayonnaise (preferably Duke’s)
    • Louisiana hot sauce, to taste
    • Sea salt
    • Pinch of sugar
    • Pinch of cayenne pepper
    • Pinch of smoked paprika
    • 1 1/2 tsp. pickle brine
    • 8 oz. (250 g) aged sharp cheddar cheese, grated on the large holes of a box grater
    • 2 tsp. finely minced shallot
    • 1/2 roasted red bell pepper, diced

    • 12 extra-large eggs
    • 1 tsp. white vinegar
    • 1 Tbs. yellow mustard
    • 1 Tbs. mayonnaise (preferably Duke’s), plus more if needed
    • Sea salt
    • Louisiana hot sauce, to taste
    • Thin slices of pickled okra for garnish (optional)

    Directions:

    To make the pimento cheese, in the bowl of a stand mixer fitted with the flat beater, combine the cream cheese and mayonnaise and beat on medium speed until no lumps are visible. Add the hot sauce, 1/4 tsp. salt, the sugar, cayenne, paprika and pickle brine and beat until well blended. Stop the mixer and scrape down the sides of the bowl. Add the cheese, shallot and bell pepper and beat until just combined. Taste and adjust the seasoning. Cover and refrigerate for at least 2 hours, or up to overnight.

    Put the eggs in a large pot, add room-temperature water to cover and stir in the vinegar. Bring to a boil over medium-high heat and boil for 2 minutes. Remove the pot from the heat, cover and let stand for 10 minutes.

    Carefully drain the eggs in a colander set in the sink, then peel under cold running water.

    Cut the eggs in half crosswise. Scoop the egg yolks into a large bowl and mash with a fork until smooth. Add the pimento cheese, mustard and the 1 Tbs. mayonnaise and stir until well blended. If the mixture is too thick, add about 1 Tbs. more mayonnaise. Season with sea salt and hot sauce.

    Transfer the yolk mixture to a pastry bag fitted with a plain tip or to a sealable plastic bag with corner cut off. Cut a small slice off the bottom of each egg white half to level them and arrange on a serving platter. Pipe the yolk mixture into the whites. Garnish with pickled okra slices and serve.

    Adapted from Feast Charleston, Charleston, SC
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