🧀🥚 Pimento Cheese Deviled Eggs are creamy, cheesy, and spiked with pimentos for a flavor-packed twist on the classic recipe! Whether you’re making them for a holiday party, game day, or tailgating event, these are FAST, EASY, and sure to be a crowd FAVORITE!
Quick & Easy Pimento Cheese Deviled Eggs
Deviled eggs are one of my favorite things ever. Whether it’s avocado deviled eggs, bloody mary deviled eggs, or Mexican street corn deviled eggs, I can put down more than my fair share. However, these pimento cheese deviled eggs are probably the best I’ve ever made!
- 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!).
- From start to finish, the eggs are ready to eat in about 30 minutes.
- As written, the recipe makes 24 servings, which is perfect for a crowd.
Add these deviled eggs to an appetizer spread alongside other crowd favorites like air fryer mozzarella sticks or crispy air fryer chicken wings. They’re perfect for every occasion!
Ingredients You’ll Need
To make deviled eggs with pimento cheese, you’ll need the following common and easy-to-find fridge and pantry ingredients:
- Hard-boiled eggs: Follow my foolproof method to make hard-boiled eggs
- Mayonnaise: 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. If you like a thicker filling mixture, you can cut back on the mayo – perhaps 2/3 or 3/4 cup, or as desired
- Shredded sharp cheddar cheese: Cheddar is what I use, but Pepper Jack, Colby, or a Mexican cheese blend are all creative options
- Pimentos: Be sure to drain the pimento peppers very well so that the liquid doesn’t cause your filling mixture to be too runny
- Yellow mustard
- Worcestershire sauce
- Garlic powder, salt, pepper
- Smoked paprika, for garnishing: This adds such a lovely touch and plays off the pimentos, but regular paprika may be substituted
- Green onions (scallions), for garnishing: Fresh cilantro or parsley may be used instead
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:
- Hard boil, cool, peel, and halve the eggs.
- Mash the egg yolks in a bowl. Use a fork, not a food processor or blender!
- Add mayo, cheese, pimento peppers, mustard, Worcestershire sauce, garlic powder, salt, and pepper, stirring to combine. To spice up the filling mixture, add a couple of shakes of Cholula hot sauce, Frank’s, Valentino, or Tapatio. Cayenne pepper or dried red pepper flakes can also be used to spice up the filling mixture without making it any looser.
- Carefully fill the center of each egg white with the filling mixture. You could pipe in the filling mixture into the holes in the hollowed-out egg whites, but I simply use a spoon.
- Sprinkle with smoked paprika and green onions, and serve!
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, I can’t guarantee the final taste or texture.
It’s best to just make the homemade pimento cheese recipe as written because that way you’re guaranteed that the filling will be just the right consistency and texture!
Pimento Cheese Deviled Eggs
Equipment
- 1 Medium Bowl
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Unique Deviled Egg Recipes:
Bloody Mary Deviled Eggs — All the flavors of a bloody Mary, in deviled egg form! There’s Old Bay, lemon juice, hot sauce, Dijon mustard, celery salt, horseradish, pimento-stuffed green olives, and celery! Super TASTY and FUN for events, parties, and holiday get-togethers!
Avocado Deviled Eggs — A GUACAMOLE-inspired filling jazzes up regular deviled eggs and makes them addictively good!! EASY, tasty, and a perfect little snack or party appetizer!
Mexican Street Corn Deviled Eggs — Deviled eggs get a south-of-the-border makeover by incorporating grilled Mexican street corn, jalapeno, red onion, cilantro, lime juice, queso fresco, and chili powder!
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