Two Southern classics become one amazing bite in these Pimento Cheese Deviled Eggs with creamy sharp cheddar cheese and zesty pimentos.
Pimento Cheese Deviled Eggs
Deviled eggs are already a party and picnic favorite, but what happens when you combine them with another southern classic, pimento cheese? Something magical.
You have the tangy the classic cool, tangy deviled eggs mixed the creamy bite of sharp cheddar and the unmistakable zesty flavor of pimentos. These pimento cheese deviled eggs will fly right off the plate!
Make them for any holiday, party, potluck, or side dish, and they're a guaranteed instant favorite!
What is Pimento Cheese?
Pimento cheese is a cheese spread that's flavored with pimentos. Pretty simple. It's usually used as a dip, spread, or on sandwiches.
There is some debate on its origin. You can read more about that and see my recipe for homemade pimento cheese here.
How to Make Eggs for Deviled Eggs
For any deviled eggs, you need hard boiled eggs. There are two ways to make hard boiled eggs. The first is the instant pot method, which is super quick and effective. You can find instructions to make Instant Pot hard boiled eggs here.
The other method is the stovetop method, which I put in the recipe as well.
Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water). Bring to a boil over high heat. When water comes to a rolling boil, cover and remove from heat immediately.
Let pot sit covered for about 10 minutes before transferring immediately to an ice water bath (bowl full of ice and cold water). When eggs are cool enough to handle, you can begin peeling.
How to Make Pimento Cheese Deviled Eggs in Advance
To make up to 2 days in advance, you can prepare the whites and filling and store separately in the refrigerator. Store the whites covered in the refrigerator. I like to use a deviled egg storage container like this one.
Place the filling in a baggy or a piping bag. Before serving, simply snip a corner off the baggy or piping bag and squeeze into the whites.
Variations for Pimento Cheese Deviled Eggs
To add even more flavor to your eggs or switch it up a little bit, try these add-ins and toppings!
- Cheese - sharp or extra sharp yellow cheddar are traditionally used in pimento cheese. However, you can experiment with basically any cheese you can find. Try pepper jack for some spice, white cheddar, or even smoked gouda for some added smokiness.
- Bacon - a little cooked and crumbled bacon would add the perfect touch on top. For even more bacon flavor, mix some into the filling as well.
- Jalapenos - Fresh or jarred will both work to add some extra spice. Add some to the filling mixture or garnish with just a little.
- Chives or green onion - These make beautiful fresh garnishes that compliment the existing flavor instead of overpowering.
More Hard Boiled Egg Recipes You'll Love
- Avocado Deviled Eggs - a zesty, no mayo take on a classic
- Southern Deviled Eggs - these are a classic for a reason. They're creamy, tangy, and a crowd-pleasing, no leftovers favorite every time.
- Classic Egg Salad - one of our family's favorite ways to use up eggs. It's cheap, easy to make, nutritious, and most of all delicious.
- Deviled Egg Potato Salad - great for potlucks or a side dish. This is one of our family favorites (including extended family) AND one of the most popular recipes on the whole blog!
- Best Southern Potato Salad - my personal favorite potato salad with just the right amount of creamy, zesty, and spicy with soft potatoes and hard boiled eggs.
Pimento Cheese Deviled Eggs
- 6 large eggs
- ¼ cup finely shredded sharp cheddar
- 2 tablespoons mayo
- 1½ tablespoons diced pimentos
- 1 teaspoon grated sweet onion
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- Pinch of black pepper
- Garnish with finely chopped parsley and more pimentos
Prepare the Eggs
- Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water).
- Bring to a boil over high heat heat. When water comes to a rolling boil, cover.
- Remove from heat immediately. Let pot sit covered for 10 minutes.
- Drain pot and transfer eggs to sit in ice water, until cool enough to handle. Then peel each egg. Cut each egg in half, and separate whites from yolks.
Prepare the filling
- Place yolks in a large mixing bowl and mash.
- Add cheese, mayo, pimentos, onion, and remaining seasoning. Mix well to combine.
- Spoon or pipe cheese mixture into egg whites.
- Sprinkle with additional pimientos and parsley. Refrigerate and cover until ready to serve.
- Freshly grated sharp cheddar is recommended for this recipe.
- Make Ahead: Prepare egg whites and filling and store separately in the refrigerator for up to 2 days. Store filling in a plastic baggy. When ready to serve, cut off corner and squeeze into egg whites.
- Storage: Store leftovers covered and refrigerated for up to 3 days.
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