Deviled Pimento Eggs

Ingredients

• 2 oz. Butter, room temperature
• 4 oz. Cream Cheese, room temperature
• 1 Tbsp. Dried Onion, minced
• 1 Tbsp. Fresh Dill, chopped
• 1 Tbsp. Sour Cream
• 1 – 2 oz. Jar Pimento, chopped, do not drain
• 8 Black Olives, finely chopped
• ½ tsp. Chef Merito® Lemon Pepper
• ½ tsp. Chef Merito® Fajitas Seasoning, season to your liking
• 8 Hard-Boiled Eggs, yolks removed, halved
• 8 Black Olives, halved for decoration

Preparation

1. In a large mixing bowl, cream all ingredients except egg white halves and black olive halves.
2. Taste for seasoning and adjust to your liking.
3. Put the mixture into a decorating bag with a large star tip.
4. Fill egg white halves with a big cream kiss and decorate with black olive halves.
5. Refrigerate. When cold, cover with plastic until ready to serve.

Eggs will keep for 24 – 36 hours.

Tip

If you add room temperature butter to any of your deviled egg mixtures, the mixture will not look dried up before serving. Decorate your favorite potato or pasta salad with the Deviled Pimento Eggs, tomato wedges, and parsley.

Deviled Egg Dip (Leftovers)

Leftover deviled eggs? Chop the eggs in a mixing bowl and add a little chopped dill pickle relish, celery, and mayonnaise to moisten. Serve with crackers or toast.