Pimento Cheese Deviled Eggs
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5.0
15 reviews
Excellent
Pimento Cheese Deviled Eggs
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Pimento Cheese Deviled Eggs – A FAST and EASY recipe for the BEST deviled eggs because they’re creamy, cheesy, and spiked with pimentos! Whether you’re making them for a holiday party, game day or tailgating event, these are sure to be a crowd FAVORITE!
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Ingredients
- 12 large eggs hard boiled, peeled and cut in half
- 1 cup mayonnaise*
- 1 cup finely shredded cheddar cheese
- 4- ounce jar chopped pimentos drained very well (set 2 tablespoons aside for garnishing)
- 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
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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 mayo may be used although I wouldn’t use fat-free as it just doesn’t have the mouthfeel and body to me.
- You can use 1/2 cup Greek yogurt and 1/2 cup mayo if you’d like.
- For a thicker filling mixture, you can cut back on the mayo – perhaps 2/3 or 3/4 cup, or as desired.
- **If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.
- Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.
- However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.
Nutrition Information
Show Details
Serving
1
Calories
122kcal
(6%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
102mg
(34%)
Sodium
168mg
(7%)
Sugar
1g
(2%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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