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 Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizers
Cuisine: American
Servings: 24
Calories: 122kcal
Author: Averie Sunshine
Ingredients
12large eggshard boiled, peeled and cut in half
1cupmayonnaise*
1cupfinely shredded cheddar cheese
4-ouncejar chopped pimentosdrained very well (set 2 tablespoons aside for garnishing)
1teaspoonyellow mustard
½teaspoonWorcestershire sauce
½teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
Smoked paprikafor topping (regular paprika may be substituted)
Green onionssliced 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
*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.