How to make Southern pimiento deviled eggs

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Southern pimiento deviled eggs are the ideal choice if you’re looking to impress some guests at brunch but haven’t mastered cooking poached eggs or Benedict styles yet. These are simple to create, but pack both flavor and presentation.
You can also do a lot of the prep work the night before, which is helpful if this is your first time hosting brunch. It can be a lot to coordinate, setting multiple timers, hosting and trying to keep everything but the coffee cake from crumbling. With these deviled eggs in the fridge, you can be confident that even if your muffins burn or the mimosas run dry, at least something will go off without a hitch.
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Cooktop Cove
Southern pimiento deviled eggs
10
15 minutes
10 minutes
25 minutes
5 large eggs
4 tablespoons jarred pimiento, drained
1 shallot, minced
2 ½ tablespoons crème fraiche or sour cream
½ teaspoon honey mustard or regular. smooth Dijon
Salt and pepper to taste
Paprika (optional for garnish)
Hard boil the eggs and allow them to cool completely. Pro tip: You can do this ahead of time and keep them in the fridge for up to three days.
Peel the eggs. Using a sharp knife dipped in water, cut each in half lengthwise. Pro tip: Slice a thin piece off the bottom of each egg half so it won't tip over as easily.
Remove the yolks and set aside in a medium bowl.
At this point, either add the yolks to a food processor with the pimiento, shallot, crème fraiche and mustard, and blend until smooth, or finely dice the pimiento and shallot and mix everything vigorously by hand.
Taste the mixture and add salt and pepper to your preference.
When you're happy with the seasoning, either use a spoon to place the filling back into each egg half, or, for extra presentation points, use a piping bag or plastic bag with a corner cut off to pipe the filling back into the egg halves.
Sprinkle the eggs lightly with paprika and keep in the fridge until you're ready to serve.
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