SWEET ONION PIMIENTO CHEESE DEVILED EGGS

For my mother’s 92nd birthday, we had deviled eggs topped with pimientos as part of the spread. They’re timeless and always in good taste.

—Linda Foreman, Locust Grove, OK

Takes: 15 min. • Makes: 1 dozen

• 6 hard-boiled large eggs
• ¼ cup finely shredded sharp cheddar cheese
• 2 Tbsp. mayonnaise
• 4 tsp. diced pimientos, drained
• 2 tsp. finely chopped sweet onion
• 1 tsp. Dijon mustard
• 1 small garlic clove, minced
• ¼ tsp. salt
• ⅛ tsp. pepper
•  Additional diced pimientos and shredded sharp cheddar cheese

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe into egg whites. Sprinkle with additional pimientos and cheese. Refrigerate, covered, until serving.

1 stuffed egg half: 67 cal., 5g fat (2g sat. fat), 96mg chol., 128mg sod., 1g carb. (0 sugars, 0 fiber), 4g pro.