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Smokin' Deviled Eggs


6 eggs

¼ C grated, then chopped, sharp cheddar

¼ C mayonnaise

¼ C CSD Smoked Julienne Cut Tomatoes (cello pack), chopped

¼ tsp kosher salt

1/8 tsp freshly ground black pepper

¼ C fresh parsley, chopped


Put eggs into a 4-qt pot of cool water & bring to a boil. Remove pan from heat, cover 7-9 minutes. Drain, cover with ice cubes & cold water. Allow to cool 3-5 minutes. Remove eggs, crack, dry & halve each egg.


Using a small spoon, transfer yolks to a medium bowl. Break up yolks with a fork. Add cheddar, mayonnaise, chopped CSD Smoked Julienne Cut Tomatoes, salt & pepper. Stir thoroughly. Scoop mixture into plastic bag or a piping bag fitted with a smooth tip & pipe into egg whites. Garnish with chopped parsley. Serve chilled or at room temp.


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