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  • 12 hardboiled eggs
  • Salt and pepper
  • 2 ounces softened cream cheese
  • 1/2 cup shredded or crumbled sharp yellow cheddar cheese
  • 1 4-ounce jar chopped pimientos, well drained, reserve 12 pieces of pimiento for garnish and finely chop remaining
  • 1 clove garlic, pasted
  • 2 tablespoons grated onion with its juice
  • 1 tablespoon Frank’s Red Hot
  • 1 teaspoon (1/3 palmful) paprika or smoked sweet paprika
  • 2 tablespoons mayonnaise
  • Minced chives, garnish


Serves: 24


Halve eggs lengthwise, scoop yolks into a mixing bowl and arrange whites on a platter. Season yolks with salt and pepper, and mash them with the cream cheese, cheddar, pimientos, garlic, grated onion and juice, hot sauce and paprika. Stir in just enough mayo to bind the filling then place it in a plastic food storage bag and cut corner to make a pastry bag. Pipe filling into egg white halves and garnish with pimiento pieces and chives. Chill until ready to serve.