Two Southern classics become one amazing bite in these Pimento Cheese Deviled Eggs with creamy sharp cheddar cheese and zesty pimentos.
Course Appetizer, Snack
Cuisine American
Keyword Pimento Cheese Deviled Eggs
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12servings
Calories 58kcal
Author Michelle
Ingredients
6large eggs
¼cupfinely shredded sharp cheddar
2tablespoonsmayo
1½tablespoonsdiced pimentos
1teaspoongrated sweet onion
¼teaspoongarlic powder
¼teaspoonred pepper flakes
¼teaspoonsalt
Pinch of black pepper
Garnish with finely chopped parsley and more pimentos
Instructions
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.
Assemble
Spoon or pipe cheese mixture into egg whites.
Sprinkle with additional pimientos and parsley. Refrigerate and cover until ready to serve.
Video
Notes
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.