Aired March 25, 2016
3 tablespoons mayonnaise, homemade or store-bought
1 tablespoon yellow mustard
2 teaspoons Red Hot or other cayenne pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 clove garlic, pasted or grated
1 4-ounce jar chopped pimientos, well drained to about 3 tablespoons
3/4 cup shredded yellow/orange sharp cheddar cheese
1 teaspoon paprika
12 hard-boiled eggs
Sliced green olives with pimiento
Place mayo, mustard, hot sauce, Worcestershire, garlic, onion, pimientos, cheese and paprika in a food processor with a little salt and pepper and pulse-process until combined.
Halve the eggs and add the yolks to the processor bowl. Pulse yolks with pimiento cheese to combine and adjust seasoning to taste.
Fill a food storage bag with the egg mixture and trim a corner with scissors to form a disposable pastry bag. Fill egg white halves with mixture and garnish with sliced green olives with pimiento.