Sasha's Kitchen: Southern Pimento Deviled Eggs

I made these southern-style deviled eggs a couple weeks ago as an appetizer for some southern roasted peanut soup (which was amazing, I might add).  The pimento was a lovely touch.  I used this snazzy gadget that one of my co-workers got me a few months ago as part of a secret santa to determine when they eggs were hard boiled (it also tells you when they are soft boiled and medium boiled as well).  At any rate, I absolutely love peppadew (pimento) peppers and love using them in different recipes from these deviled eggs to mac and cheese.

Sasha's Pimento Deviled Eggs
6 large organic eggs, hard boiled
1 tsp dijon mustard
1/8 tsp of cayenne pepper
1 T chopped scallions
1/4 cup lowfat mayonnaise
8 sliced peppadew peppers

To make these deviled eggs, hard boil the eggs and allow to cool.  Peel the shells (which I always find tricky and not so much fun) and slice lengthwise.  Scoop out the yolks.  Combine the yolks with the mayonnaise, mustard, scallions and cayenne, and season with salt and pepper.  Using a fluted pastry tip (the same kind you would use to pipe cupcake icing) pipe the mixture back into the center of each egg white.  Top with sliced peppadew peppers.