Picnic and cookout season is upon us. Actually, my kids & I have been having “picnics” ever since the weather turned nice. They think that if you are eating food on a blanket outside, then you are having a picnic. I used to think that for something to be considered a “picnic” you needed cheese & crackers, some wine, maybe cute little sandwiches–a whole spread. And they should take place in a beautiful park with your significant other, where you can lounge together and read. That totally sounds lovely and all, but I never had many of those types of picnics. They seem more like picnics that only exist in romantic comedies. So I’ll take my spontaneous little picnics on my front lawn with my three rambunctious kids and a giant bowl of popcorn, or whatever else they have dreamed up for our after school snack.
I also used to think that deviled eggs were only for Easter time. You know, a way to use up all the leftovers after you were done with the egg hunt. For some reason it didn’t occur to me that deviled eggs would actually make an excellent dish to bring to a cookout. I meant to make this particular recipe after Easter this year, but it somehow slipped my mind. When I remembered the recipe I felt some regret, but then my brain finally connected the dots…just make them as a side dish with burgers, duh!
This particular recipe is especially nice with burgers. People in the South sometimes put pimiento cheese on their burgers, so the pairing is pretty natural. And if you have any leftovers, you could have a spontaneous little picnic on your lawn the next day…just because you can!
Pimiento-Cheese Deviled Eggs (adapted from Country Living magazine)
- 6 eggs
- 1 ounce (1/4 cup) grated Cheddar
- 3 Tablespoons cream cheese
- 2 Tablespoons mayonnaise
- 2 Tablespoons diced pimientos
- 1/4 teaspoon dry mustard
- salt & pepper
- Put the eggs in a small Dutch oven (or heavy saucepan). Add water until the eggs are just covered and put on the lid. Bring to a boil. Reduce heat to a slow boil & cook 10 minutes. Drain. Cover the eggs with ice water and let set until cool.
- Peel the eggs. Cut the eggs in half. Dump the yolks into a small bowl. Arrange the whites on a platter.
- Mash the yolks with a fork. Add the Cheddar, cream cheese, mayonnaise, pimientos & dry mustard and stir until smooth. Add salt to taste. Portion the mixture into the whites using a small cookie scoop or two spoons. Garnish with black pepper.
Makes: 12 deviled eggs
Time: 30 minutes