Pimento Cheese Deviled Eggs
User Reviews
5
Pimento Cheese Deviled Eggs
Description
This recipe starts by perfectly hard boiling large eggs, peeling them, and slicing them in half lengthwise. The yolks are mixed with mayonnaise, finely shredded cheddar cheese, and drained, chopped pimentos. Yellow mustard, Worcestershire sauce, garlic powder, salt, and pepper blend into the filling for depth of flavor. The creamy, cheese-rich mixture is either spooned or piped into each egg white half. A dusting of smoked paprika adds a subtle smoky note and visual appeal, while thinly sliced green onions provide a fresh contrast if used.
The deviled eggs balance creamy and cheesy textures with the sweet and tangy pimentos. They serve well as party appetizers or snack bites, offering familiar flavors with added richness from the cheddar and savory undertones from Worcestershire sauce.
Variations include using reduced-fat mayonnaise, a mix of Greek yogurt and mayo for lighter filling, or adjusting mayo quantity for desired thickness. For convenience, eggs can be prepared and filled a few hours ahead but should be kept refrigerated until served to maintain freshness and texture.
Ingredients
- 12 egg hard boiled, peeled and cut in half, large
- 1 cup mayonnaise
- 1 cup cheddar cheese finely shredded
- 4- ounce Pimentos drained very well (set 2 tablespoons aside for garnishing, chopped, jar
- 1 teaspoon yellow mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- smoked paprika for topping (regular paprika may be substituted)
- green onions sliced 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 mayonnaise can be substituted for full-fat, but fat-free mayo is not recommended to maintain texture.
- You may substitute half the mayonnaise with Greek yogurt for a lighter filling.
- Adjust mayonnaise amount to achieve preferred filling thickness, reducing to 2/3 or 3/4 cup if desired.
- You can prepare and peel eggs and make the filling ahead of time; store refrigerated and fill eggs shortly before serving.
- Keep filled eggs refrigerated until serving to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 122kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 102mg | 34% |
| Sodium | 168mg | 7% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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