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Southern, Dijon deviled eggs, topped with a Chipotle ham, Pimento cheese, finished with smokey Cheddar cheese & fresh chives.





Pimento Cheese

2 tablespoons Mascarpone cheese

2 tablespoons mayonnaise 

1 teaspoon white balsamic vinegar

1/8 teaspoon Chipotle powder 

¼ teaspoon fresh, minced garlic

1/3 cup chopped ham

¼ cup, plus 1 tablespoon finely grated, smoked cheddar cheese

3 tablespoons chopped pimentos

2 teaspoons chopped Italian parsley

¼ teaspoon black pepper

Salt to taste

Deviled Eggs

6 large eggs

¼ cup  mayonnaise

2 teaspoons Dijon mustard

1.5 teaspoons yellow, prepared mustard

1/4 teaspoon white pepper

Salt to taste


Finely grated, smoked cheddar cheese

Fresh chives, chopped

Black pepper



Pimento Cheese

Whisk the Mascarpone, mayonnaise, balsamic vinegar, Chipotle powder and garlic together in a small mixing bowl until smooth.  Add the remaining ingredients and mix well. 

Deviled Eggs 

Cover the eggs in a pot of water and bring to a boil.  As soon as eggs start to boil, set timer for 10 minutes.  After 10 minutes, remove from stove top and run cold water into the pot, until eggs are cooled.  Empty the water and gently move pot side to side to crack egg shells.


Peel the eggs and slice each egg in half lengthwise.  Remove the yolks into a small mixing bowl and place the egg whites on a plate.  Mash the yolks well, with the back of a spoon, add the mayonnaise, Dijon mustard, white pepper & salt, and beat on medium speed with a hand held mixer until smooth.  


Fill each egg with the yolk mixture and then top with the Pimento cheese mixture.  Finish with finely grated cheddar, chives and black pepper. Makes 1 dozen.

For extra heat, serve with Tabasco Chipotle pepper sauce.  


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