Ingredients
12
hard-cooked eggs, peeled
1
block (4 oz) sharp Cheddar cheese, shredded
1/4
cup mayonnaise
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
1
teaspoon fresh lemon juice
1/4
teaspoon ground red pepper (cayenne)
3
tablespoons chopped pimientos (from 4-oz jar)
2
tablespoons chopped jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
1
green onion, thinly sliced on the bias, white and green parts separated
Preparation
Cut eggs lengthwise in half. Slip out yolks from 4 eggs, and mash with fork in large bowl; discard remaining yolks, or reserve for another use.
Add cheese, mayonnaise, mustard, Worcestershire sauce, lemon juice and red pepper. Beat with electric mixer on medium speed 2 to 3 minutes or until mixture is smooth. Stir in 2 tablespoons of the pimientos, the jalapeño slices and green onion whites.
Fill egg whites with pimiento cheese mixture. Cover and refrigerate up to 24 hours. Just before serving, top with remaining tablespoon of pimientos and green onion greens.
