Pimento Cheese Deviled Eggs -

deviled eggs with pimento cheese on a green platter

Pimento Cheese Deviled Eggs

Give your deviled eggs a Southern spin with some creamy homemade pimento cheese!

Prep Time 15

Cook Time 5

Additional Time 20

Total Time 40

Servings

Author Chrissie Nelson Rotko, www.offtheeatenpathblog.com

Ingredients

For the pimento cheese:

8 ounces cream cheese softened at room temperature and cubed
8 ounces sharp white cheddar cheese shredded
8 ounces sharp orange cheddar cheese shredded
1 jar diced pimentos 7 ounces, drained
1/4 cup pickled jalapeños diced (optional)
½ cup mayonnaise
½ to 1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons pickle juice or olive juice
salt and pepper to taste

For the deviled eggs:

12 hard-boiled eggs
4 tablespoons mayonnaise
1 teaspoon white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon dry mustard powder
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
1½ cups Pimento Cheese

Instructions

Make the pimento cheese

Add all of the pimento cheese ingredients except for the salt and pepper to the bowl of a stand mixer or a large mixing bowl.
8 ounces cream cheese, 8 ounces sharp white cheddar cheese, 8 ounces sharp orange cheddar cheese, 1 jar diced pimentos, 1/4 cup pickled jalapeños, ½ cup mayonnaise, ½ to 1 teaspoon crushed red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons pickle juice or olive juice
Beat with the paddle attachment or an electric hand mixer on low until well combined. You can also do this by hand with a sturdy wooden spoon or spatula.
Taste and season with salt and pepper as desired. Set aside or cover and refrigerate until ready to use.
salt and pepper to taste

Make the deviled eggs

Peel the hard-boiled eggs and halve lengthwise. Use a small spoon to scoop the yolks into a mixing bowl. Set the egg whites to the side.
12 hard-boiled eggs
To the bowl with the egg yolks, add the mayonnaise, vinegar, both mustards, cayenne, and smoked paprika. Mash with a fork or potato masher or mix with an electric hand mixer until smooth.
4 tablespoons mayonnaise, 1 teaspoon white wine vinegar, 2 teaspoons Dijon mustard, ½ teaspoon dry mustard powder, ¼ teaspoon cayenne pepper, ¼ teaspoon smoked paprika
Taste and season with salt and pepper as desired.
¼ teaspoon salt, ¼ teaspoon pepper
Fold in the pimento cheese until well combined.
1½ cups Pimento Cheese
Spoon or pipe the yolk mixture into the egg white halves.
Store pimento cheese deviled eggs in the refrigerator until ready to serve. Store in the refrigerator for up to one day, but they taste better the day they are made.

Notes

Pimento cheese can be stored in an airtight container in the refrigerator for five days. After removing from the fridge, let pimento cheese come to room temperature for about 30 minutes to soften.

If you want to prep eggs ahead of time, I recommend hard boiling, peeling, and halving the eggs, as well as scooping out the yolks into a container with a lid the day before you are going to serve them. Store hard-boiled egg halves and yolks separately in the refrigerator and finish the remaining recipe steps on the day you plan to serve them.

Nutrition