Deviled eggs are a pretty southern appetizer. Pimento cheese dip is also a pretty southern appetizer. So what happens if you put them together? All of the south will come knockin’ at your door.
Now in my house, pimento cheese really wasn’t something we ate, like ever. If we were going to eat cheese dip it was always made with that big yellow-ish orange-ish block and a can of rotel. Throw in some breakfast sausage? Oh man, that’s like a meal!
Deviled eggs on the other hand were like a delicacy growing up. If we had them they didn’t last long. But despite the fact that I never had pimento cheese much, I thought I would include them into deviled eggs anyway, because how could that be a bad thing?
The one thing I will ad as a disclaimer for this recipe is just to add ingredients to taste and go with your gut. These measurements may be a little off but any recipe will be like that. Mix and taste mix and taste. Oh and I know that dill might be just out of the blue but you can’t break a tradition. It’s how my grandma did it and I couldn’t leave it off.
Pimento Deviled Eggs
Slice the deviled eggs in half, lengthwise. Scoop out the yolks into a bowl and mix with the rest of the ingredients. Scoop this mixture back into the egg whites and chill until ready to serve.
Garnish with dill or anything else you desire.