Southern Deviled Eggs with Pimento Cheese

Recipe Pin
22 minutes
6 servings, 2 egg halves per person

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Delight in distinctively Southern Deviled Eggs with Pimento Cheese combining aromatics and pickled fixins that elevate classic to next level!

A deviled egg on a white plate with dried parsley flakes and pimiento peppers and cheddar.

Who said deviled eggs were supposed to be ordinary? Allow your taste buds to revel in these Pimento Cheese Deviled Eggs, a unique twist on the classic.

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By blending ‘southern staple’ pimento cheese with cooked egg yolks and various spices, this method is a killer party appetizer with a fun southern twist on the classic recipe that will surely be a hit at your next gathering. 

Add Southern charm to deviled eggs by adding creamy pimento cheese, and OH MY WORD, these are the best Southern Deviled Eggs! If you love these little two-bite finger foods, consider my mom’s deviled egg recipe, too!

Pimento cheese with extra sharp cheddar and pimento peppers.

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Why You’ll Love This Recipe

·         Unlike traditional deviled eggs – this recipe uses southern pimento cheese for an irresistibly cheesy and creamy texture. See my easy method for homemade pimento cheese, too!
·         The combination of whole-grain Dijon and dry mustard – adds a tangy kick that tantalizes the taste buds, setting a familiar two-bite addictive finger food apart from others traditionally prepared with sweet pickle relish. 
·         The finishing touch of diverse garnishes – allows you to customize each egg, offering a surprise burst of flavor with every bite should you consider topping it with pickled pimiento peppers, green onions, or a dash of hot sauce. 

Ingredients That Go Into This Recipe

For those unfamiliar with these favorite southern classics, seek out pimento cheese with extra-sharp cheddar for a flavor burst. Whether homemade or store-bought, it’s sure to impress.

Image showing ingredients required to make pimento cheese deviled eggs.
  • Hard boiled eggs - if you love deviled eggs, opt for extra-large or large, preferably organic eggs, for the best flavor. Use a piping or ziploc bag to pipe the halved egg whites with the pimento cheese filling or spoon it in.
  • Pimento Cheese – if you love pimento cheese, use a favorite store-bought pimento cheese brand. If unfamiliar with these favorite southern classics, seek out pimento cheese which uses extra-sharp cheddar cheese for intense flavor. If you’d rather try your hand at homemade, consider my creamy pimento cheese recipe.
  • Mustards – opt for Whole Grain Dijon Mustard and Dry Mustard in the condiment aisle. It is possible to substitute regular mustard, but the flavor will be less robust. 
  • Mayonnaise - a high-quality full-fat mayonnaise is best for creaminess. You can find it in the condiment aisle. Low-fat mayo or Greek yogurt can serve as a healthier option. 
  • Worcestershire sauce, cayenne pepper, and hot sauce – provide a spicy kick and depth of flavor. You can find these in the spices and seasonings aisle. 
  • Dried Parsley Flakes – these add a fresh and earthy flavor. You can substitute fresh parsley if preferred. 
  • Optional Garnishes – bits of pickled pimiento pepper, curry powder, shredded sharp cheddar, chives, sliced green olives, sweet relish, bacon, pickled onions, paprika, or smoked salt. Feel free to mix and match based on personal preference. 
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See recipe card below for a full list of ingredients and measurements.


Substitutions and Variations

  • Regular yellow mustard or honey mustard – can work as a substitute, though it may slightly alter the flavor profile.
  • Plain Greek yogurt, light sour cream, or fat free cream cheese – use in lieu of mayonnaise for a healthier option.
  • If you want less heat – swap cayenne pepper with paprika.
  • Smoky Deviled Eggs – add smoked paprika to the tops of the eggs and garnish with a small piece of smoked salmon.
  • Spicy Deviled Eggs – add hot sauce, pickled pimiento or jalapeno peppers to the filling to give your deviled eggs a kick.
  • Mediterranean Deviled Eggs – use feta cheese instead of pimento cheese and add chopped olives for a Mediterranean twist.

Perfect Hard-Boiled Eggs

A woman peeling hard-boiled eggs on a wooden cutting surface with a red and white striped towel.
  • Place eggs in a stock pot, filling the water level to one inch above the eggs. Set the pot atop the burner and bring the pot to a boil.
  • The moment the boil begins, slap a lid on the pot and remove from the heat, allowing it to sit undisturbed with the lid on for 12 minutes before moving the pot to the sink.
  • Pour off most of the hot water and place the pot with the eggs under cool running water to stop the cooking process. Alternatively, prepare an ice bath and let the eggs cool for 5 minutes.
  • While still in the water, gently tap and roll the eggs against the bottom of the pan to shatter the shells so that they are very well fractured. Your eggs should peel without issue.
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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!


A blue egg dish filled with yummy pimento cheese stuffed deviled eggs.

How Long Will Deviled Eggs Last In the Fridge?

  • To Store Leftovers – Cover with film and refrigerate for up to 3 days.
  • To Make Ahead and Store – Hard boil the eggs up to 2 days in advance. Peel, halve and remove yolks. Place egg whites on a serving tray, cover with film, and refrigerate. Mix the yolk and pimento cheese filling according to the recipe and spoon into a plastic zipper bag. Remove as much air as possible and refrigerate until ready to fill eggs. Knead the yolk mixture to warm it slightly before cutting the tip and piping.

Step By Step Instructions

Delving into the world of cooking shouldn’t feel intimidating. With these readily available and user-friendly ingredients, whipping up deviled eggs is simpler than ever!

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Tip: Use An Ice Bath!

Plunge just boiled eggs into an ice water bath for 5 minutes before draining on paper towels. Working with cold eggs is optimal as it helps to maintain the integrity of the egg whites when you slice them.


1. To begin, place 6 large eggs into a stock pot, then fill it with water until it’s an inch above the eggs. Cover the pot and remove the water from the heat once the water starts boiling.

2. After precisely 12 minutes, remove the lid and move the operation to the sink. Pour most of the hot water, then run cool water over the eggs to halt cooking.

3. Optional but a good idea is to plunge the eggs into an ice bath for 5 minutes. Working with cold eggs is optimal so you do not run the risk of breaking the whites.

4. Next, it’s time to peel your eggs. Gently tap and roll them in the water to break the shells, ensuring every side is fractured.

5. After you’ve peeled the eggs, halve them lengthwise.

6. At this point, grab a pretty egg dish or other serving platter. As you separate the yolks from the whites, place the whites on the dish.

7. Into a large mixing bowl, place the yolks. To create the pimento cheese filling combine ½ cup of pimento cheese, 1 teaspoon each of whole grain Dijon mustard, dry mustard, and mayonnaise, ½ teaspoon of Worcestershire sauce, ¼ teaspoon of cayenne pepper, and 1 teaspoon of dried parsley flakes to the yolks. Mash everything together until it’s very smooth. 

8. To fill your egg halves, you can either spoon the filling in or pipe it in. To pipe, grab a short drinking glass and a pastry bag (with or without a tip) to make this process cleaner. Poke one corner of the bag into the glass and fold the rest over the sides. Scoop your filling into the bag, remove any excess air, then cut a small tip off the bottom. Now, you can easily pipe your filling into each egg half. NOTE: if you do plan to use a tip, reach for an open star, closed star, or round.

9. Carefully pipe filling into each egg half. To more or less get an equal amount in each egg, measure by how many ‘circles or bobs’ you make to fill the well. Leftover filling means going over each egg again the same way, so each is uniform.

10. With a little patience and some elbow grease, you will have twelve perfectly ‘sculpted’ eggs. The only step left is to garnish your deviled eggs to your liking. Use a light hand initially; you can always go back and add more after. 

How to Serve Southern Deviled Eggs with Pimento Cheese

Pimento Cheese Deviled Eggs are best served chilled, making them a perfect make-ahead appetizer. You’d be hard pressed NOT to find these two bite finger foods at every southern picnic, funeral, potluck, barbecue, and family gathering.

These delightful treats provide a burst of creamy, tangy flavor that pairs well with crisp, light beverages like white wine or iced tea. For a full Southern experience, consider serving them alongside other regional favorites such as:

Remember, they are also a brilliant addition to a holiday spread, where they are certain to stand out among the festive fare.

How Many Deviled Eggs Per Person?

Piped deviled eggs on a platter that need to be garnished.
  • When considering how many eggs to boil, consider how many people you will serve. One hardboiled egg is equal to two deviled eggs.
  • My rule of thumb is 1 whole egg (or 2 deviled eggs) per person. Of course, you can always do more!

Storage Instructions

Deviled eggs are best served fresh but can be stored in an airtight container in the fridge for up to 2 days. Due to the mayonnaise content, they’re not suitable for freezing. 

Storage If You Plan to Make Ahead

  • Hard boil the eggs up to 2 days in advance and refrigerate.
  • Peel, halve and remove yolks. Place egg whites on a serving tray, cover with film, and refrigerate.
  • Mix the yolk and pimento cheese filling according to the recipe and spoon into a plastic zipper bag. Remove as much air as possible and refrigerate until ready to fill eggs.
  • When ready to assemble the eggs, knead the yolk mixture to warm it slightly before cutting the tip and piping.

Jenny’s Recipe Pro Tips

  • Use a pastry bag with or without a tip (or a ziploc bag) to add the filling to the eggs for an even amount in each egg. 
  • Before you slice, consider the type of knife you will use. A serrated edge will give the egg white surface a rippled effect. A smooth edge will give the egg white a flat surface.
  • If you plan to use a tip with your pastry bag, use an open star, closed star, or round piping tip for a beautiful presentation. 

Recipe FAQs

Can I use another type of cheese instead of pimento?

Yes, you can use any sharp cheddar creamy cheese as a substitute.

Can I make pimento cheese deviled eggs in advance?

You can prepare them a day in advance, but they’re best consumed within 24 hours.

Can I freeze the deviled eggs?

Deviled eggs should never be frozen due to the mayonnaise content, which separates when frozen and thawed.

A deviled egg on a white plate with dried parsley flakes and pimiento peppers and cheddar.

More Classic Southern Finger Foods You’ll Love!

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After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.

Recipe

A deviled egg stuffed with a mixture of pimento cheese and egg yolks.

Southern Deviled Eggs With Pimento Cheese

Jenny DeRemer
Add southern charm to deviled eggs by adding creamy pimento cheese, and OH MY WORD these are the best ever Southern Deviled Eggs!
5 from 1 vote
Servings: 6 servings, 2 egg halves per person
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American, Southern
Servings 6 servings, 2 egg halves per person
Calories 140 kcal

Equipment

Ingredients
 

  • 6 large eggs hard boiled, peeled, yolks removed, and halved lengthwise
  • ½ cup pimento cheese store-bought, or see my recipe for Piquant White Cheddar Pimento Cheese
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon mayonnaise additional to make a creamier filling
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried parsley flakes

optional garnishes

  • diced pimento
  • pickled pimiento pepper
  • curry powder
  • chives
  • extra sharp cheddar cheese finely shredded
  • sweet pickle shaved thin
  • bacon crumbled
  • pickled onions
  • paprika
  • smoked salt

Instructions
 

  • Place your 6 large eggs into a stock pot, then fill it with water until it's an inch above the eggs. Cover the pot and remove the water from the heat once the water starts boiling. After precisely 12 minutes, remove the lid and move the operation to the sink. Pour most of the hot water, then run cool water over the eggs to halt cooking. Optional – plunge just boiled eggs in an ice water bath for 5 minutes before draining on paper towels. Working with cold eggs is optimal.
  • Gently tap and roll them in the water to break the shells, ensuring every side is fractured. Halve eggs lengthwise and remove yolks to a mixing bowl. Arrange halves on an egg dish or similar serving platter in a single layer.
  • In a large mixing bowl with the yolks, combine your ½ cup of pimento cheese, 1 teaspoon each of whole grain Dijon mustard, dry mustard, and mayonnaise, ½ teaspoon of Worcestershire sauce, ¼ teaspoon of cayenne pepper, and 1 teaspoon of dried parsley flakes. Mash everything together until it's very smooth. NOTE: If you plan to use a piping bag with a tip, the mixture must be smooth, or the tip may clog.
  • Grab a short drinking glass and a plastic zipper bag to make this process cleaner. Poke one corner of the piping bag into the glass and fold the rest over the sides. Scoop your filling into the bag, remove any excess air, then cut a small tip off the bottom. Now, you can easily pipe your filling into each egg half. NOTE – Use an open star, closed star, or round piping tip for a beautiful presentation.
  • Garnish your deviled eggs to your liking. Use a light hand initially; you can always add more after. 

Notes

Serving Size – When considering how many eggs to boil, consider how many people you will serve. One hardboiled egg is equal to two deviled eggs. My rule of thumb is 1 whole egg (or 2 deviled eggs) per person. Of course, you can always do more!
Make Ahead –Hard boil the eggs up to 2 days in advance. Peel, halve and remove yolks. Place egg whites on a serving tray, cover with film, and refrigerate. Mix the yolk and pimento cheese filling according to the recipe and spoon into a plastic zipper bag. Remove as much air as possible and refrigerate until ready to fill eggs. Knead the yolk mixture to warm it slightly before cutting the tip and piping.
To Store Leftovers – Cover with film and refrigerate for up to 3 days.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1serving or two halvesCalories: 140kcalCarbohydrates: 3gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 197mgSodium: 295mgPotassium: 79mgFiber: 0.1gSugar: 2gVitamin A: 486IUVitamin C: 1mgCalcium: 102mgIron: 1mg
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