pimento cheese deviled eggs
This pimento cheese deviled egg recipe takes the classic party favorite and gives it a Southern twist by folding diced pimentos and cheese into the yolk filling for a creamy, tangy, and slightly smoky bite.
Start with perfectly hard‑boiled eggs, halve them, and scoop the yolks into a bowl like normal; mash the yolks with pimentos, sharp cheddar and mayonnaise with a pinch of salt and pepper. The mixture should be smooth but still have a little texture from the pimentos; spoon or pipe it back into the whites for an attractive presentation. Finish with a sprinkle of herbs and diced pimentos to add color and a hint of extra flavor.
These deviled eggs are endlessly adaptable: swap in bacon bits or chopped pickles for crunch, use smoked cheddar for deeper flavor, or add a touch of horseradish for heat. They hold up well for parties—assemble the filling ahead of time and fill the whites just before serving, or fully assemble and chill for a few hours to let flavors meld. Serve them on a platter with pickles, charcuterie, crackers, or a simple green salad for contrast, and expect them to disappear fast at any gathering.
The Recipe
Pimento Cheese Deviled Eggs
- 12 large eggs
- 1/2 cup mayonnaise (we prefer Duke’s)
- 1/2 cup sharp cheddar cheese, finely chopped or grated
- 1/4 cup chopped pimento peppers (can find in jars near the pickle aisle)
- Salt & Pepper
- Place the eggs in a saucepan and cover completely with cold water. Place on medium high heat.
- Bring the eggs to a rapid boil, then immediately remove from the heat. Cover with a lid and allow to sit for 7 minutes – this creates the perfect hard-boiled egg.
- Run the eggs under cold water to cool, then remove the shell from the eggs. Technique: I gently tap the egg on the counter around the entire shell to release the egg before peeling it under running cold water. This is the easiest and cleanest method that I have found to peeling eggs without damaging them.
- Cut the eggs in half lengthwise. Carefully remove the yolks from the egg whites.
- Place the yolks in a bowl and add mayonnaise, sharp cheddar and pimentos. Stir until everything is incorporated and a smoother consistency. Add salt & pepper to taste.
- Lay the egg white halves on a plate or serving platter. Pipe or spoon the pimento cheese yolk mixture onto the eggs, top with chopped pimentos and herbs (dill, parsley or thyme are good for this).
- Chill until it is time to serve them (up to 24 hours ahead of time)
Yield: 24 deviled eggs