Hard-Boiled Egg and Blue Pimento Cheese

Hard-Boiled Egg and Blue Pimento Cheese 

Yield: 6 servings

Ingredients for Blue Pimento Cheese

  • 4 oz. aged white Cheddar cheese, shredded, at room temperature
  • 1/4 c. mayonnaise (homemade is best)
  • 1/2 tsp. Worcestershire sauce
  • 3 dashes hot sauce (Frank’s or Crystal work well here)
  • 1 tbsp. minced shallots
  • 1/4 tsp. ground white pepper
  • 4 oz. Gorgonzola or other mild blue cheese, crumbled
  • 1/4 c. diced roasted red peppers
  • 1 tsp. apple cider vinegar

Directions for Blue Pimento Cheese

  1. In a small bowl, mix the diced peppers, minced shallots and vinegar. Stir well, season with salt and pepper and set aside to marinate for 30 minutes.
  2. Combine Cheddar, mayonnaise, Worcestershire sauce, hot sauce.
  3. Add the marinated peppers and shallots with their juice and stir through.
  4. Slowly stir in the Gorgonzola and mix just until combined.
  5. The cheese spread will be chunky. Chill for at least 4 hours for flavors to combine, then taste for seasoning and adjust salt and pepper, and add more hot sauce if it needs more kick.

Additional Ingredients

  • 6 slices peppered bacon, thick cut
  • 6 hard-boiled eggs, peeled and sliced
  • 1 1/2 c. baby arugula
  • 6 whole-grain bagels


  1. Preheat oven to 400° F.
  2. Place strips of peppered bacon on a lightly greased rack over a baking sheet.
  3. Bake until bacon is crisp and browned, about 15 – 18 minutes.
  4. Cut in half and keep warm in a 200° F oven.

Assembly Instruction

  1. Toast bagels.
  2. Cover bottom half of bagel with 3 tablespoons blue pimento cheese, then top with 2 half slices of bacon, 1/4 cup baby arugula and a sliced, hard-boiled egg.
  3. Cover with toasted bagel top.
  4. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Hard-Boiled Eggs

  1. Place the eggs in a large pot and cover with cold water by one inch.
  2. Place the pot over high heat and bring to a boil.
  3. Cover the pot and turn the heat off and let sit 10 minutes, then drain and transfer eggs to an ice bath to chill for at least 15 minutes before peeling.

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