Homemade Pimento Cheese Spread

READY IN: 35mins
SERVES: 8
YIELD: 2 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First thing to do is boil the eggs and drain the pimentoes, set aside.
  • While the eggs are boiling, get a nice large bowl out with a tight lid.
  • Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside.
  • Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix.
  • In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese.
  • Add the remaining eggs, don't mix.
  • Melt the other half of the Velveeta. Add to bowl.
  • Add remaining sauce and pimentoes, mix well.
  • Once all is together add the mayo or salad dressing. Mix in well.
  • If it hasn't cooled a bit by now, let cool enough to refrigerate.
  • Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed.
  • The sauce that you have added will keep this spread "spreadable" the entire time you have it.
  • Enjoy on crackers or celery.
  • NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.
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