Fantastical Food Fight: Pimento Cheese Deviled Eggs

In the wake of the sad demise of Secret Recipe Club, I've decided to join another bloggy cooking group.  This one is called Fantastical Food Fight.  It's pretty different from SRC and I don't know if any other blogging group could take SRC's place in my heart, but I'm happy to give it a go.  With this one, all we have to do is choose and make a recipe from any source that fits a certain category (it can't be a recipe you've shared before), then post about it.  This month's assignment is deviled eggs.
  
My husband is crazy about deviled eggs and I make them fairly frequently.  Usually they're just the standard deviled eggs, which for some reason I've never posted a recipe for, or Deviled Eyes on Halloween.  My first thought was to make bacon deviled eggs (I even have cooked leftover bacon in my refrigerator right now!), but while briefly snooping around online deviled egg recipes, I found this one for Pimento Cheese Deviled Eggs over at Country Living.  All I can say is YUM!  In typical form, I fussed with the recipe a little and added garlic, Worcestershire sauce, and changed the kind of mustard.
 
Verdict?  Good!  These would be nice to make for a special occasion, maybe Christmas.  Deviled eggs are often a rather impromptu thing I toss together and this recipe needs more planning because it has some ingredients I don't typically have, but that's okay.  It's nice to make special treats sometimes, and as far as special treats go, this one is pretty damned easy to make.  Next time I'll cut back on the cream cheese and add more cheddar so it has more of a cheddar flavor, and I'll use freshly grated cheddar instead of the packaged kind.  The amount of cream cheese in the recipe tasted fine, but it made a LOT of filling as is and adding more cheddar without reducing the cream cheese would just be too much.
   

  
Pimento Cheese Deviled Eggs
  
12 eggs, boiled, cooled, peeled and cut in half
2 oz grated cheddar cheese
3 oz cream cheese (I used the whipped kind)
1/4 C mayo
3 Tbsp diced canned pimentos, plus more for garnish
2 tsp Worcestershire sauce
2 tsp yellow or dijon mustard
1/2 tsp garlic powder
salt and pepper to taste
  
Place egg yolks in a flat bottomed bowl and mash them with a fork until fluffy.  Stir in grated cheddar, cream cheese, mayo, pimentos, Worcestershire sauce, mustard, garlic powder, and salt and pepper to taste.  Scoop a little into each egg half and garnish with a diced pimento.  Refrigerate eggs for an hour or so until they're cold all the way through, then serve.

Yield: 12 reasonable sized servings, more like 3-4 Mr Cheese with Noodles servings

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