Pimento Cheese Deviled Eggs
6 eggs, hard-boiled and peeled
1/2 cup Leigh Oliver’s Gouda Green Chile Pimento Cheese
2 tsp chopped sweet white onion
Chopped jalapeños for garnish
Cut eggs in half the long way, reserving whites. Place yolks in a bowl and add pimento cheese and onion. Stir with fork to combine well. Spoon or pipe into reserved whites. Garnish yolks with chopped jalapeño.
Refrigerate until serving.
Foolproof method to boil eggs:
First, place the eggs in a pot of cold water, covering the eggs with about an inch of water. Bring the water to a boil. As soon as it starts boiling, remove the pot from heat, cover and let sit for 10 minutes.
Meanwhile, make a bowl of ice water. When the 10 minutes are up, drain eggs from warm water and place in the ice water for 5 minutes. Drain, peel immediately under cool running water, and store in refrigerator until ready to use.