Two classics becomes one! Two favorite Southern foods, pimento cheese and deviled eggs, combine to make the ultimate picnic or party appetizer, Pimento Cheese Deviled Eggs! These deviled eggs are so simple to make and delicious!
Pimento Cheese Deviled Eggs
I’m continuing my quest to add pimento cheese to all my favorite dishes! So far we have my pimento cheese ball and pimento macaroni and cheese! Oh and these pimento cheese BLT biscuits! But today… might be my favorite! Pimento Cheese Deviled Eggs!
Oh yes, nothing disappears from a party tray faster than deviled eggs. They’re the best appetizer for a holiday or any type of party or celebration. They also happen to be a low-carb, keto-friendly appetizer. And this twist on the classic is DELISH!
What makes these deviled eggs extra special is the addition of pimento cheese. Rich, creamy and full of extra-sharp cheddar cheese, it’s the perfect combination for deviled eggs.
Tips for Making Pimento Cheese Deviled Eggs:
- You definitely want to grate/shred your own cheese rather than buying bagged cheese. It’ll produce a richer, creamier filling.
- If you’re pressed for time, you can combine store-bought pimento cheese with your egg yolks. Use 1 cup of prepared pimento cheese and 3 tablespoons of mayonnaise combined well with the egg yolks for your filling.
- Make spicy pimento cheese deviled eggs! Add in chopped jalapeños or more hot sauce to kick it up a notch!
- Depending on how much filling you pipe into the eggs, you might end up with leftover filling. It’s FABULOUS on crackers or used as a sandwich spread!
Can I use different cheese varities?
Yes, though I suggest an extra-sharp cheddar cheese to really achieve that pimento cheese flavor, but you can certainly swap in a white cheddar, pepper-jack, regular sharp cheddar, etc.
What’s the best way to fill a deviled egg?
My preferred method is a piping bag (a gallon-size ziplock bag will work too) fitted with a large fluted/star piping tip. It’s much easier to make all the deviled eggs look pretty this way. However, if you’re in a rush, you can just spoon the filling in. It’ll still taste the same and look great!
Make Deviled Eggs Ahead of Time:
It’s easy to make deviled eggs in advance making them the perfect party appetizer. You can make them up to 3 days in advance. Just store the deviled eggs, covered, in the refrigerator.
I suggest adding bacon just before serving, if you choose to add it as a garnish, so it’ll stay crispy.
You can also make the filling up to 4 days in advance and fill your eggs before serving.
Garnishing Pimento Cheese Deviled Eggs
Garnishing is my favorite part of any dish, especially this appetizer. We eat with our eyes first, right? Below are my suggested garnishes for these deviled eggs. You can use one or all of these suggestions!
- Diced pimento peppers (reserve a few from the jar before adding to your filling mix so you can garnish them later)
- Crumbled Bacon
- Chives, diced
- Green Onion, diced
- Sea Salt
I love that you never have to turn on an oven to make these, and check out this list for even more easy cold party appetizers!
Pimento Cheese Deviled Eggs
- 12 eggs - hard-boiled and peeled
- 1/3 cup mayonnaise
- 1 cup extra-sharp cheddar cheese - shredded
- 4 ounces pimentos - (1 jar), chopped and drained
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 dash hot sauce
- green onion - thinly chopped
- pimentos - chopped
- Slice eggs in half lengthwise and remove yolks.
- In a mixer, food processor or large mixing bowl, combine egg yolks with mayonnaise, shredded cheddar cheese, pimentos, Dijon mustard, garlic powder, black pepper, salt, and hot sauce. Combine until smooth.
- Add filling to a piping bag (or use a spoon) and pipe into each egg.
- Garnish with chopped green onion, a dusting of paprika, bacon, and pimentos.
- Keep refrigerated until ready to serve.
Looking for more easy appetizers? Check out these below!
Let me know if you give these pimento cheese deviled eggs a try!