Pimento Cheese Deviled Eggs

Pimento cheese + deviled eggs= appetizer bliss.  I honestly don't know how much more southern you can really get.  Zeynep and I were brainstorming ultimate southern food combinations and these eggs were high on the list of perfect candidates for the blog.   Deviled Eggs and Pimento Cheese sandwiches were at every bridal shower, baby shower, retirement luncheon that I have ever attended, so why not combine the two to transform them into the most perfect southern appetizer? While I was writing that last sentence the theme to Transformers was playing in my head:

These deviled eggs are more than meets the eye:  the pimento cheese adds a spiciness to the deviled eggs that is quite simply fantastic.   I made them for Easter but I can easily see these happening at every spring/summer event in the near future because they are so easy and yet so elegant.

Ingredients:
8 large eggs hardboiled (check here for instructions on hard boiling)
recipe for pimento cheese
mayo
dry mustard
seasoning salt
pimentos for garnish

What you do: 

• Peel the shell off the cold hardboiled eggs.  This part is the worst.   It just takes longer than I would like so I asked Jamie to tag in.  
• Cut the eggs in half and remove the egg yolk

• Throw away half of the egg yolks (or you can eat them) 
• Mash the egg yolks in a bowl with the back of a fork. 

• Add 3 generous tablespoons of pimento cheese.  You basically want to replace the egg yolks that you threw away/ate previously.  You can tailor the amount of pimento cheese to suit your preferences.  I wanted the end result to have more pimento cheese than egg because when I described this dish to Jamie he thought I was just going to remove the egg yolks and just top the egg whites with pimento cheese because as far as he was concerned the egg yolks weren't necessary.   Once you've added the pimento cheese sprinkle in a dash of dry mustard and a dash of season salt and mix it all together.

• Add mayo until the mixture is spreadable.  I honestly have no idea how much mayo I added-- I was just looking for the end result to have a creamy consistency.  See above. 
• Last step is to fill your egg boats (as I call them) with the mixture by either spooning the mixture or piping.  I used a Wilton 4B tip and a quart-sized ziploc bag.  I basically rigged the ziploc bag with the duct tape to make sure that the tip didn't move around. The following conversation happens: 
•  Jamie sees the duct tape and says "should I be scared that the duct tape is out?"  
• Me: "nah, it won't kill you."
•  Jamie: "that's not what they say on TV."
• Garnish with pimentos and place in the refrigerator until you're ready to serve. Makes 16 deviled eggs.