Pimento-Stuffed Eggs

Preparation

1. Step 1

   Bring about 4 inches of water to a boil in a medium sized pot. Once the water is boiling, carefully lower the eggs (directly from the refrigerator) into the boiling water, and decrease the heat so the water is at a slow boil. Boil the eggs for 12 minutes. Drain the water and place the eggs in a bowl of water with ice cubes. Let the eggs sit in the cold water until they are cool enough to handle. Then, peel the eggs immediately. Store the peeled eggs in a covered container in the refrigerator until ready to prepare the stuffed eggs.

2. Step 2

   Cut each peeled egg in half lengthwise, remove the cooked yolk and place in a separate bowl. Place the egg whites cavity-side up on a plate. Mash the egg yolks with a fork until no large clumps remain.

3. Step 3

   Stir in the mayonaise, pimento peppers, relish, mustard, cayenne and a dash of salt and black pepper. When the consistency is pudding-like with only small clumpy bits, taste and adjust the salt to your liking. Spoon an equal amount of yolk mixture into each egg cavity until there’s none left. (If you like, use a damp paper towel to clean up any stray bits of stuffing.)

4. Step 4

   Store in the refrigerator, covered, until ready to serve. Before serving, sprinkle the top of each egg with smoked paprika.