Chef Karla Lawrence offers a new twist on a traditional favorite

Karla Lawrence shows a new spin on a traditional favorite



12 large eggs

1⁄2 cup shredded sharp Cheddar cheese

1⁄4 cup mayonnaise

2 tablespoons chopped jarred pimientos

1⁄4 cup chopped green onions, plus more for serving


1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1 teaspoon hot sauce (optional)

1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
3 pcs cooked crispy bacon, crumbled

Place eggs in a single layer in a large saucepan and cover with water. Bring to a full boil over high heat. Remove from heat and cover. Let sit for 15 minutes. Pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.

Peel the eggs and cut in half lengthwise. Gently remove the yolks and place in a food processor. Add cheese, mayonnaise, pimientos, green onions, garlic powder,onion powder, hot sauce, salt and pepper; process until smooth.

Spoon or pipe about 1 tablespoon of the filling into each egg white half. Top with additional green onions & crispy bacon crumbles, if desired.