These pimento cheese deviled eggs fill tender hard boiled egg whites with a creamy mixture of sharp cheddar, mayonnaise, and sweet pimentos.
The flavor is tangy, smoky, and rich, with a little Worcestershire and garlic powder to round it out. They are simple to make, travel well, and disappear fast from any picnic table or brunch spread.
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Why This Pimento Cheese Deviled Eggs Recipe Works
Pimento cheese is a Southern favorite, and spooning it into deviled eggs gives you the perks of both worlds. The filling is creamy from the yolks and mayonnaise, with a pleasant sharp bite from the cheddar.
Nothing about the method is complicated. You mash the yolks, stir in the seasonings, and pipe or spoon the filling back into the whites. A pinch of smoked paprika and green onion on top add color and a final layer of flavor.
Ingredients for Pimento Cheese Deviled Eggs
- 12 large eggs, hard boiled, peeled, and cut in half lengthwise
- 3/4 cup mayonnaise
- 1 cup finely shredded cheddar cheese
- 1 teaspoon yellow mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 4 ounces chopped pimentos, drained, from 1 jar
- 1/2 teaspoon smoked paprika, for topping
- 2 green onions, thinly sliced, for garnish
Large eggs. Eggs that are a week or two old peel more cleanly than very fresh ones. Cook them fully so the yolks are firm and pale yellow.
Mayonnaise. It binds the filling and keeps it creamy. Start with the amount listed and add a spoonful more if you want an extra smooth texture.
Cheddar cheese. Shred sharp cheddar from a block for the smoothest texture and strongest flavor.
Pimentos. Drain the pimentos well and pat them dry so the filling does not turn loose. Save a few pieces for topping.
Seasonings. Yellow mustard, Worcestershire sauce, garlic powder, and black pepper add tang and depth that balance the rich cheese.
How to Make Pimento Cheese Deviled Eggs
1. Cook the eggs Place the eggs in a pot, cover with water by one inch, and bring to a boil. Cover, remove from the heat, and let stand 12 minutes.
2. Cool and peel Move the eggs to an ice bath for 10 minutes, then peel under cool running water and slice in half lengthwise.
3. Mash the yolks Scoop the yolks into a bowl and mash with a fork until no large lumps remain.
4. Build the filling Stir in the mayonnaise, cheddar, mustard, Worcestershire sauce, garlic powder, pepper, and most of the pimentos.
5. Fill the whites Spoon or pipe the filling into the egg white halves, mounding it slightly.
6. Garnish Top with the reserved pimentos, smoked paprika, and green onions, then chill until serving.
How to Serve Pimento Cheese Deviled Eggs
Arrange the eggs on a platter lined with lettuce or a deviled egg tray so they stay put. They are a natural partner for oven baked barbecue chicken, and they sit nicely next to a bowl of creamy macaroni salad at a summer cookout. Add a scoop of homemade baked beans and a plate of pulled chicken sandwiches for a full spread. Keep the platter chilled until the last minute and do not leave it out for more than two hours.
How to Store and Reheat Pimento Cheese Deviled Eggs
Store the deviled eggs in an airtight container in the refrigerator for up to 3 days. For the neatest results, keep the filling and egg whites separate and fill them the day you plan to serve. Cover the container so the eggs do not pick up other flavors from the refrigerator. Do not freeze them, because the whites turn rubbery and the filling separates. If the eggs have been out of the refrigerator for more than two hours, discard them.
Tips and Variations for Pimento Cheese Deviled Eggs
Boil gently. A full rolling boil can crack the shells, so lower the heat once the water reaches a boil.
Peel with care. Peeling under cool running water helps the shell slip off in larger pieces.
Make it smooth. For a silky filling, press the yolks through a fine mesh sieve before mixing.
Pipe it neatly. Spoon the filling into a zip top bag, snip a corner, and pipe for clean, even swirls.
Add some heat. Stir in a teaspoon of hot sauce or a pinch of cayenne for a spicy version.
Use a different cheese. Sharp white cheddar or smoked Gouda both work well with the pimentos.
Chill before serving. Give the filled eggs at least 30 minutes in the refrigerator so the flavors blend.
Handle eggs safely. Keep the eggs cold until serving and cook them thoroughly. For general egg safety guidance, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Pimento Cheese Deviled Eggs
Can I make pimento cheese deviled eggs ahead of time?
Yes. Boil and peel the eggs a day ahead and make the filling separately, then fill them shortly before serving to keep the whites fresh.
How long do pimento cheese deviled eggs last?
They keep for up to 3 days in the refrigerator in an airtight container. Discard them if they have sat out longer than two hours.
Can I freeze pimento cheese deviled eggs?
No. Freezing makes the whites tough and the filling watery, so enjoy them fresh from the refrigerator.
Do I have to use homemade pimento cheese?
No. This filling mixes the cheese, mayonnaise, and pimentos directly, so there is no need to make a separate spread.
How many eggs should I boil?
This batch uses 12 large eggs, which makes 24 halves. Boil one or two extra in case a few tear when peeling.
Pimento Cheese Deviled Eggs with Smoked Paprika
Equipment
- Large pot
- Medium mixing bowl
- Fork or small spatula
Ingredients
- 12 large eggs hard boiled, peeled, and halved lengthwise
- ¾ cup mayonnaise
- 1 cup finely shredded cheddar cheese
- 1 tsp yellow mustard
- ½ tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
- 4 oz chopped pimentos drained, from 1 jar
- ½ tsp smoked paprika for topping
- 2 green onions thinly sliced, for garnish
Instructions
- Boil the eggs. Cover the eggs with water, bring to a boil, then cover, remove from the heat, and let stand 12 minutes.
- Chill and peel. Cool in ice water for 10 minutes, peel, and halve lengthwise.
- Make the filling. Mash the yolks, then stir in the mayonnaise, cheddar, mustard, Worcestershire, garlic powder, pepper, and pimentos.
- Fill. Spoon or pipe the filling into the whites.
- Garnish. Top with pimentos, paprika, and green onions, then chill 30 minutes.
