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Pimento Cheese Deviled Eggs
5 from 22 votes

Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs combine classic hard-boiled eggs with a creamy, smooth filling made from egg yolks mixed with pimento cheese, mayonnaise, Dijon mustard, and garlic powder. The filling is whipped to a mousse-like consistency and topped with garnishes such as diced pimentos, green onions, crushed potato chips, and fresh herbs, offering a layered texture and flavorful bite. These deviled eggs blend traditional Southern pimento cheese flavors with the classic deviled egg format.

Prep Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings: 24 deviled eggs
Course: Appetizer
Cuisine: American

Ingredients

  • 12 egg large
  • ¼ cup pimento cheese homemade or store bought
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • salt kosher salt
  • black pepper kosher salt
  • 3 tablespoons chives freshly snipped
  • Pimentos for garnish (the ones packed in water, diced
  • water a drop from the jar of pimento peppers
  • green onion for topping, sliced
  • potato chips for topping, crushed
  • fresh herbs for topping, like dill and chives

Instructions

    Cup of Yum
  1. As a note: if you’re making your own pimento cheese, you can reserve just a few pimentos from the jar to garnish the top of the eggs.
  2. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 10 minutes.
  3. After 10 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  4. After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks.
  5. Place the egg yolks, pimento cheese, mayo, mustard, garlic powder and a pinch of salt and pepper in a food processor. Blend until smooth and creamy and mousse-like. If the mixture is too thick, you can drizzle in a drop of juice from the jar of diced pimentos. Stir in the chives. Taste and season with more salt and pepper if necessary. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.
  6. Top with diced pimentos, sliced green onions, fresh herbs and crushed potato chips. Serve!