During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we'd eat during the week. It fills us up and keeps us going until dinner.
I don’t remember the first time I tried pimento cheese, but I do remember when I realized how delicious it is. The two summers I lived in Atlanta could be summed up as an extended tour of the city’s pimento cheese offerings.
- 1lb grated sharp cheddar cheese
- 1 cup mayo
- 6.5 oz jar of pimentos (I used this Goya jar)
- 5-10 dashes Worcestershire sauce
- 2-3 dashes of hot sauce
- 1/2 tsp cayenne pepper powder
Drain and dice the pimentos, then mix everything together in a non-reactive bowl and let the flavors mix for a little while before serving.
I tried putting grated yellow onion in half of the batch. I liked the flavor it added, but I don’t think everyone would like it. If you like onion, give it a try!
Pimento cheese is best served on saltines. Enjoy!