Description
Tasty bites of Southern favorites!
Ingredients
- ⅓ cup shredded extra-sharp Cheddar cheese
- 2 tablespoons cream cheese, softened
- 1 ½ tablespoons mayonnaise
- 1 ½ tablespoons pimento peppers, drained and chopped
- 1 teaspoon chopped jalapeno pepper (Optional)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground cayenne pepper (Optional)
- ⅛ teaspoon onion powder
- salt and ground black pepper to taste
- 2 eggs
- 2 teaspoons mayonnaise
- ⅛ teaspoon paprika
- ⅛ teaspoon mustard powder
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon dill weed
- 2 cucumbers, sliced
- salt and ground black pepper to taste
- 6 crackers, or as desired
- 1 peach, sliced
Instructions
- Combine Cheddar cheese
- cream cheese
- 1 1/2 tablespoons mayonnaise
- pimento peppers
- jalapeno pepper
- garlic powder
- cayenne pepper
- onion powder
- salt
- and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
- Place eggs in a saucepan and cover with water. Bring to a boil
- remove from heat
- and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
- cool under cold running water
- and peel. Cut in half lengthwise.
- Mash yolks
- 2 teaspoons mayonnaise
- paprika
- and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
- Mix sour cream
- apple cider vinegar
- garlic
- and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
- Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves
- cucumber salad
- and sliced peaches to divided sections of the bento box.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 45 mins
Servings: 2