Pimento Cheese 3 Ways: Dip, Egg Salad Sandwiches, and Pimento Devilled Eggs
Did I mention that I love eggs? Add peppers and cheese to those eggs? Yes please!
The first time I ever had pimento dip was when I worked cooking at a Michael Mina restaurant in Baltimore. We had it on the menu there as a bar snack. I remember being taught to make it the first time by my friend Desiree. We made it in big batches. We had to assemble it upstairs in the butcher’s kitchen because that is where the big robo coup was. I remember tasting it with Des and laughing about how delicious it was and how hard it was not to just keep eating the freshly grated cheddar the entire time you were preparing the mise. And that was it – I was hooked.
My recipe is slightly different from the one I made that day. I use more lemon juice and jalapenos, and a different mayo to pimento ratio. I also add some Mexican hot sauce – I feel that it helps to cut the richness.
If you are making this recipe for a party then 1 batch of the base is a great quantity. If you are making it just to eat at home – this base makes a lot. The base recipe will give you a small portion of the dip (an appetizer enough for 4 people), 24 devilled eggs, and enough egg salad for 4 sandwiches. Now – I can make this recipe and eat the eggs and the dip as an appetizer Sunday night and then have the sandwiches the next day or during the week for lunch at work – but I truly never get sick of the stuff. If you aren’t planning on making all of this or serving it at a party then consider halving the recipe.
Regardless of what you do – enjoy making it, eat a few bites of freshly grated cheddar, and relish the moment by yourself in the kitchen when you taste the final dip for seasoning, and then taste it again just because.
Pimento Cheese Dip
16 ounces of Sharp Cheddar Cheese – (Not Pre-shredded)
1 Cup Mayo
8 ounces jarred Pimentos, drained
1 Jalapeño, seeded and diced
1 teaspoon Worcestershire Sauce
Zest of ½ a lemon plus 1 tablespoon of lemon juice
Crackers for serving
Using the shredding function of your food processor, grate block(s) of cheddar. Transfer cheese to a large bowl. Remove the shredding plate and insert the standard blade into your processor and return the cheese to the processor. Pulse 8-10 times until all of the cheese is smaller in size. Remove 1/3 of the cheese to the large bowl. Add the mayo and half of the pimentos and pulse until well combined but not all the way to creamy.
Dice the other half of the pimento and add to the processor along with the jalapeño, worceshershire, lemon juice and zest, the remaining cheese and hot sauce to your liking. Pulse until just combined.
If using for a dip, serve with crackers. If making the following 2 recipes, reserve 2 ½ cups and set out the remaining with crackers.
Pimento Devilled Eggs
12 hardboiled eggs (I bring mine to a boil, remove after 10 minutes and transfer to an ice bath)
1 ¼ cups pimento dip
3 tablespoons mustard
No need to wipe out your food processor!
Peel and cut eggs in half. Use a teaspoon to remove the yolk of the eggs and add to the food processor. Add the pimento and mustard and blend until smooth.
Transfer the mixture to a ziplock or pastry bag and pipe into halved eggs. Drizzle with hot sauce and serve.
Pimento Egg Salad Sandwiches
8 slices of your favorite sliced bread
6 hardboiled eggs
1 cup pimento dip
Peel and Dice hardboiled eggs. Combine with pimento dip and spread onto your favorite sliced bread. Done and Done.