For eggs:

 12 Large Eggs

 1 Cup Pimento Cheese, Recipe Bellow

 1 Green Onion, Finely Chopped

 ½# Thick Cut Bacon, Recipe below

Ingredients For Pimento Cheese:

 1/4 C. Mayonnaise

 1 Tbl Pickle Juice

 1 4oz Jar Diced Pimentos

 1 tsp. Mustard

 ½ tsp. Hot Sauce

 1/2 tsp. Ground Black Pepper

 Pinch Kosher Salt

 2 Cups Shredded Extra-Sharp Cheddar Cheese


Place eggs in a single layer in a pot and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

Mash the yolks into a fine crumble using a fork.  Once in a fine crumble add the pimento cheese and mix well.

Fill the whites with a heaping spoon of the filling and garnish with the scallions and bacon.

Pimento cheese:

In medium bowl mix the mayonnaise, pickle juice, pimentos, mustard, hot sauce, salt, and pepper, and mix well. Once well-mixed fold in the grated cheese and reserve.

Bacon Lardons:

With very cold, almost freezing bacon slice it into quarter inch pieces

Heat a sauté pan over medium heat and add a touch of oil

Add the bacon to the pan and gently toss

Sauté the bacon over medium heat stirring every few minutes until the fat renders out and the bacon is crisp

Use a slotted spoon to take out the bacon lardons place on a paper towel to drain.

Presented by: Knox Provisions

Date: 4/12/17