Deviled Eggs with Pimento
6 hard-boiled large eggs.
1/4 cup drained minced pimento.
2 tablespoons softened and unsalted butter.
3 tablespoons of Irene’s Mayonnaise
1/2 teaspoon Tabasco.
1/2 teaspoon lemon juice.
Halve the eggs lengthwise and put yolks in separate bowl and blending and the pimento, butter, mayonnaise, the Tabasco, the lemon juice, and salt and pepper to taste. Transfer the mixture into a pastry bag fitted with a decorative tip and pipe it into the egg whites. Cover and refrigerate for several hours or overnight.