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Post by BBQ Butcher on Mar 31, 2018 5:34:13 GMT -5
Deviled eggs with homemade pimento cheese Everybody and their mother will be serving eggs — surprise, surprise — on Easter Sunday. Why not shake things up with this unexpected twist on a classic brunch dish? Chef Eddie Hernandez, who grew up in Mexico but now describes himself as a born-again Southern boy, says he "can't get enough" of these deviled eggs with homemade pimento cheese, which he features in his new cookbook "Turnip Greens and Tortillas." Hernandez can't take all the credit, though: The dish itself takes inspiration from the family of David Waller, a North Carolina native who works as the head chef of Hernandez's Sol Catering. LINK
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Post by BBQ Butcher on Apr 2, 2018 6:00:05 GMT -5
Not pretty, but they tasted good (y) With both hands shaking I had quite the time getting the eggs cut in half and filled :/ any ways, did half a dozen eggs, mixed the yolks with the same amount of pimento cheese, some shredded cheddar, relish, a few drops of hot sauce, enough ranch dressing to loosen up the filling and then sprinkled the tops with Slap Ya Mamma. Ugly, but good eating
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