Tomato Pimenton Deviled Eggs Recipes

Steps:

• Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add the Cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and some salt and pepper. Run the food processor until smooth. Remove the filling to a bowl and fold in the pimientos.
• Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
• Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
• Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.