Pimiento Deviled Eggs

Pimiento Deviled Eggs


• 12 large eggs

• 1 (4-oz.) jar diced Dromedary® Pimientos, drained

• 1/3 cup mayonnaise

• 1 Tbsp. chopped fresh chives

• 1 Tbsp. finely chopped fresh parsley

• 1/4 cup cider vinegar

• 2 tsp. Dijon mustard

• 1/8 tsp. salt


• Place eggs in a single layer in a stainless steel saucepan. Add water to depth of 3 inches. Bring to a boil; cook 1 minute. Cover, remove from heat, and let stand 8 minutes. Drain.

• Place eggs under cold running water until just cool enough to handle. Tap eggs on counter until cracks form on shells; peel.

• Reserve 2 Tbsp. pimientos. Slice eggs in half lengthwise, and carefully remove yolks.

• Mash together yolks, mayonnaise, and next 4 ingredients until smooth, using a fork. Fold in remaining pimientos.

• Spoon or pipe yolk mixture into egg white halves.

• Garnish with reserved pimientos. Serve immediately, or cover and chill 1 hour before serving.