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