Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs — A FAST and EASY recipe for the BEST deviled eggs because they’re creamy, cheesy, and spiked with pimentos! Whether you’re making them for a holiday party, game day or tailgating event, these are sure to be a crowd FAVORITE!

Deviled Eggs … with Pimento Cheese!

Deviled eggs are one of my favorite things ever. I can put down more than my fair share but these pimento cheese deviled eggs are probably the best deviled eggs I’ve ever made! 

That’s because I love the creamy and cheesy filling mixture that’s spiked with sweet-yet-mild red pimento peppers (they’re not spicy, don’t worry!).

Whether you’re looking for a last-minute, fast and easy party appetizer for a Labor Day, Fourth of July, or Memorial Day party, the holiday season, or a tailgating or game day party, look no further than this crowd-favorite pimento deviled eggs recipe.

Ingredients in Pimento Cheese Deviled Eggs

To make deviled eggs with pimento cheese, you’ll need the following common and easy to find fridge and pantry ingredients:

• Hard-boiled eggs
• Mayonnaise
• Shredded cheddar cheese
• Pimentos
• Yellow mustard
• Worcestershire sauce
• Garlic powder
• Salt
• Pepper
• Smoked paprika, for garnishing
• Green onions, for garnishing

Note that actual ingredients amounts are found below in the recipe card section of the post so scroll down until you see it.

How to Make Pimento Deviled Eggs

For these creamy, cheesy deviled eggs made with pimento peppers, follow these straightforward steps:

1. Hard boil, cool, peel, and halve the eggs.
2. Mash the yolks in bowl along with mayo, cheese, pimento peppers, mustard, Worcestershire sauce, garlic powder, salt, and pepper.
3. Carefully fill the center of each egg white with the filling mixture.
4. Sprinkle with smoked paprika, green onions, and serve!

How to Hard Boil Eggs for Deviled Eggs

Everyone seems to have a method of hard boiling eggs that is supposed to be perfect. However, everyone’s “perfect method” varies.

I wrote a blog post on How To Make Hard Boiled Eggs after receiving tons of reader questions on the topic of the years.

Highlights from that post for perfectly hard boiled eggs include:

• Use week old eggs. Older eggs seem to peel easier than super fresh eggs.
• Start with cold water and eggs in a pot, bring water to a ripping boil, turn off the heat, wait 10 to 12 minutes with the eggs just sitting in the just-boiled super hot water.
• Ice bath them for 5 to 10 minutes. 
• Rap or bang the fatter part of the egg (which I call the base) against your counter or sink, and with water running, peel them.
• I don’t add vinegar to the water. Nor do I use expensive eggs or even organic eggs. I use “basic” white eggs.

Make-Ahead Instructions 

If you’re making these pimento deviled eggs for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.

Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.

However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until you’re going to serve them.

Can I Use Store-Bought Pimento Cheese?

Technically you probably could use store-bought or a premade pimento cheese, commonly found in the deli section of the supermarket in a plastic tub.

However, you should still mash in the egg yolks to the store bought pimento and I don’t know how the final texture will be and I am guessing it could get on the thick side.

Therefore, you would need to add mayo to turn it creamier again. And I can’t say how much since I’ve never done it this way.

It’s best to just make the recipe as written because that way you’re guaranteed that the filling will be just the right consistency and texture.

Plus, the texture from an actual can or jar of pimentos is far superior to the pimentos in store bought pimento cheese.

How Long Do Deviled Eggs Last? 

These deviled eggs with pimento cheese are best served as soon as possible after you make them.

Actually, that’s the case with deviled eggs in general in my opinion.

Extra deviled eggs will keep airtight in the fridge for up to 2 days although they won’t look as pretty and the filling mixture could get a little loose.

Tips for Customizing This Recipe 

You can customize your pimento cheese deviled eggs by making the following changes and tweaks:

Here are some deviled egg flavor variation ideas:

• Mayo: Reduced fat mayo may be used although I wouldn’t use fat-free as it just doesn’t have the mouthfeel and body to me.
• Greek Yogurt: You can use 1/2 cup Greek yogurt and 1/2 cup mayo if you’d like.
• Cheese: Shredded cheddar is what I use but Pepper Jack, Colby, or a Mexican cheese blend are all creative options.
• Smoked Paprika: It adds such a lovely touch and plays off the pimentos but regular paprika may be substituted.
• Hot sauce: To spice up the filling mixture, add a couple shakes of Cholula hot sauce, Frank’s, Valentino, or Tapatio.
• Chili: Cayenne pepper or dried red pepper flakes can also be used to spice up the filling mixture without making it any looser.
• Extra garnishes: Fresh cilantro or parsley may be used in place of the green onions.

Tips for the Best Pimento Deviled Eggs

For the pimento peppers, you can buy them canned or jarred. You need four ounces. Be sure to save a few tablespoons for final garnishes.

Also be sure to drain the pimento peppers very well so that the liquid doesn’t cause your filling mixture to be too runny.

If you like a thicker filling mixture, you can cut back on the mayo – perhaps 2/3 or 3/4 cup, or as desired.

When making deviled eggs with pimento cheese, make sure to have a little patience. Hard boiling eggs and peeling them can sometimes not go quite as planned.

I suggest boiling at least two extra eggs so that in case any are mangled in the peeling process, you have extras. 

Another way to combat this is to buy store bought already hard-boiled eggs. Trader Joe’s sells them and most grocery stores sell them. Sometimes the salad bar areas of grocery stores also sell them.

However, buying hard boiled eggs is not at all budget-conscious. Nor do they tend to taste as good as if you do it yourself, but it’s an option in case you are trying to whip up a fast party appetizer.

You could pipe in the filling mixture into the holes in the hollowed out egg whites. However, I simply dollop it in with a spoon. I am team avoid piping bags at all costs! Plus this is a bit of a chunky filling so you’d have to use a very large open tip.

Make sure any time you are serving hard boiled eggs for a party or event that they don’t linger at room temp for hours and hours.

Especially if you’re serving these for say a Memorial Day, Fourth of July, Labor Day event or tailgating party, especially any event where they may be kept outdoors, make sure they get consumed promptly! 

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5 from 5 votes

Pimento Cheese Deviled Eggs

By Averie Sunshine

Pimento Cheese Deviled Eggs – A FAST and EASY recipe for the BEST deviled eggs because they’re creamy, cheesy, and spiked with pimentos! Whether you’re making them for a holiday party, game day or tailgating event, these are sure to be a crowd FAVORITE!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

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Ingredients 

• ▢ 12 large eggs, hard boiled, peeled and cut in half
• ▢ 1 cup mayonnaise*
• ▢ 1 cup finely shredded cheddar cheese
• ▢ 4- ounce jar chopped pimentos, drained very well (set 2 tablespoons aside for garnishing)
• ▢ 1 teaspoon yellow mustard
• ▢ ½ teaspoon Worcestershire sauce
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ Smoked paprika, for topping (regular paprika may be substituted)
• ▢ Green onions, sliced thin; optional for garnishing

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Instructions 

• Hard boil 6 large eggs (plus I suggest at least 2 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle or pot, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
• Halve the hard-boiled eggs vertically; set aside.
• Place the yolks in a medium bowl and to it, add the mayo*, shredded cheese, pimentos, mustard, Worcestershire sauce, garlic powder, salt, pepper, and mash to combine.
• Carefully spoon the filling mixture into the center of each egg. I use a small spoon although you can use a piping bag and large round tip however that is too fussy for me. Repeat until all empty egg whites are filled.
• Evenly sprinkle each deviled egg with paprika, add a pimento or two for garnishing, and optionally garnish by sprinkling green onions and serve immediately. Eggs are best served fresh but will keep airtight in the fridge for up to 2 days although they will not look as pretty and the filling mixture may turn runnier as time passes.** (See Notes for Make Ahead Directions)

Notes

*Reduced fat mayo may be used although I wouldn’t use fat-free as it just doesn’t have the mouthfeel and body to me.

You can use 1/2 cup Greek yogurt and 1/2 cup mayo if you’d like.

For a thicker filling mixture, you can cut back on the mayo – perhaps 2/3 or 3/4 cup, or as desired.

**If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.

Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.

However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.

Nutrition

Serving: 1, Calories: 122kcal, Carbohydrates: 1g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 102mg, Sodium: 168mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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