Pimento Cheese Deviled Eggs

For the hard-boiled eggs:

1. Place eggs in a large saucepan and cover with water by 1 inch. Heat the pot on high and bring to a full rolling boil, uncovered. Once boiling, turn off the heat and let the saucepan sit on the hot burner for 15 minutes.
2. While the eggs are cooking, fill a bowl with ice and water. When the eggs are done cooking, drain the hot water, then place eggs in the ice water bath for 10 to 12 minutes, or until they are completely cooled. This will stop the cooking process.
3. Peel and halve eggs lengthwise, remove the yolks with a spoon and set aside. Refrigerate the egg whites until ready to use.

For the pimento cheese:

1. Soften the cream cheese at room temperature or remove from packaging and microwave on high for 15 seconds.
2. Using a hand mixer, whip the cooked egg yolks and cream cheese on medium-high speed until light and fluffy.
3. Add the pimientos, cheddar cheese, yogurt and seasonings. Mix well by hand. Cover and refrigerate for 2 hours or overnight for the flavors to blend.
4. Use a spoon to evenly divide the cheese mixture into the center of each egg white. Garnish with fresh chives, if desired. Refrigerate until ready to serve.

Notes/Additions

Tips + Tricks: 

• Use just half of the pimento cheese in the egg mixture if you want to use the remaining pimento cheese for other meals.
• For easier peeling, use eggs that have been in your refrigerator for about a week.
• Homemade hard-boiled eggs can last another week unpeeled in the refrigerator.
• Buy pre-shelled hard-boiled eggs for a quick option.