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Delight in distinctively Southern Deviled Eggs with Pimento Cheese combining aromatics and pickled fixins that elevate classic to next level! Made with piquant pimento cheese, this recipe blends two beloved Southern favorites into one unforgettable appetizer.
If you love easy Southern appetizers, don’t miss these amazing recipes for buttermilk onion rings and hot Nashville chicken dip.
Quick Look: Deviled Eggs with Pimento Cheese Recipe
- ⏲️ Prep Time: 10 minutes
- ⏲️ Cook Time: 12 minutes
- ⏲️ Total Time: 22 minutes
- 👨👩👧👦 Servings: 6 (2 halves per person)
- 🌽 Cuisine & Heritage: Classic Southern cooking
- 🍽️ Calories: 140 calories per 2 halves (more nutritional info in recipe card)
- 🥦 Dietary Info: Gluten Free
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Boiling the eggs is all the cooking required.
- 🌶️ Flavor Profile: These deviled eggs are ultra creamy and rich from the deviled egg and pimento cheese filling.
- 🔑 Top Tip: Be sure to chill the eggs in a bowl of ice water before peeling; cold eggs peel much more easily.
- 🍷 Drink Pairings: These delightful treats provide a burst of creamy, tangy flavor that pairs well with crisp, light beverages like white wine or iced tea.
- ❄️ Storage: 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.
Summarize or share this post:
Warning: May Cause Instant Deviled Egg Obsession
- 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.
Featured Comment
⭐⭐⭐⭐⭐ “Pimento cheese and deviled eggs are two of my favorite Southern delicacies, and this recipe does an amazing job of combining them into one epic appetizer. I highly recommend trying this!!”
– Emma
Table of Contents
- Quick Look: Deviled Eggs with Pimento Cheese Recipe
- Warning: May Cause Instant Deviled Egg Obsession
- The Appetizer That Disappears First at Every Party
- All the Good Stuff You’ll Need (and Then Some)
- Substitutions and Variations
- Gettin’ Down with Eggs and Pimento Cheese
- Recipe FAQs
- How to Show Off Your Southern Egg Masterpiece
- Expert Tips
- More Southern Goodies Worth Fighting Over
- Southern Deviled Eggs With Pimento Cheese Recipe
The Appetizer That Disappears First at Every Party
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. By blending ‘southern staple’ pimento cheese with cooked egg yolks and various spices, this method makes 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!
All the Good Stuff You’ll Need (and Then Some)
Curious what ingredients you need to whip up this mouthwatering creamy pimento cheese deviled eggs? Grab these key ingredients, and you’ll be ready to start!
- 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.
See recipe card for full information on ingredients and quantities.
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, like in my classic cucumber dill spread.
- 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. Serve with my Greek cucumber salad!
Gettin’ Down with Eggs and Pimento Cheese
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!
1
Hard-boil
Place 6 large eggs into a stock pot and cover with water an inch above the eggs. Cover the pot and remove from heat once the water starts boiling. After precisely 12 minutes, uncover, drain most of the hot water, and run cool water over the eggs to halt cooking.
2
Peel
Optional but recommended: plunge the eggs into an ice bath for 5 minutes. Working with cold eggs is optimal to avoid breaking the whites. To peel, gently tap and roll the eggs in the water until the shells are fractured on every side.
3
Halve
After you’ve peeled the eggs, halve them lengthwise. Place the whites on a pretty egg dish or serving platter as you separate them from the yolks.
4
Mix
Into a large mixing bowl, place the yolks. To create the pimento cheese filling, combine ½ cup of pimento cheese, whole grain Dijon mustard, dry mustard, and mayonnaise, Worcestershire sauce, cayenne pepper, and dried parsley flakes to the yolks. Mash everything together until it’s very smooth.
5
Pipe
Scoop the filling inside, press out any air, and pipe into each egg half. If you don’t have a tip, simply cut a small opening at the bottom of the bag and pipe as usual. To fill your egg halves, you can spoon in the filling or pipe it for a neater look. To pipe, place a pastry bag fitted with an open star tip into a short drinking glass, folding the bag over the rim for support.
6
Dress
Carefully pipe filling into each egg half, measuring portions by the number of circles or bobs you make to fill each well. If you have leftover filling, go over the eggs again the same way so they stay uniform. With patience and a little elbow grease, you’ll have twelve perfectly sculpted eggs. The final step is garnish—add lightly at first, knowing you can always go back and sprinkle on more.
7
Snack
In the South, deviled eggs disappear faster than sweet tea at a picnic. Pipe, garnish, and dig in before everyone else scoops up the best bites!
Recipe FAQs
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.
Don’t overcook the eggs! Follow my method above for the best results. Also, chill the eggs in an ice bath with cracked shells to cool them off before peeling. Be sure to mash the egg yolks thoroughly and season the mixture to taste. Use a decorative piping tip and piping bag to fill the eggs, and garnish lightly. Chill before serving.
Yes, you can use any sharp cheddar creamy cheese as a substitute.
You can prepare them a day in advance, but they’re best consumed within 24 hours. Deviled eggs should never be frozen due to the mayonnaise content, which separates when frozen and thawed.
To make deviled eggs in advance, 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.
How to Show Off Your Southern Egg Masterpiece
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. Round these out with other appetizers, like my herb and cheese pastry wheels, steak tartines with horseradish cream, or this roasted carrot platter.
For a full Southern experience, consider serving them alongside other regional favorites such as fried chicken, coleslaw, and sweet cornbread. They are also a brilliant addition to a holiday spread!
Expert Tips
- 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.
- Use a pastry bag (or a Ziploc sandwich bag) with or without a tip to add the filling to the eggs. Or try using a open or closed star tip for a fancier finish.
- Consider the type of knife you want to use to slice the eggs in half. A serrated edge will give the egg white a rippled surface, while a smooth blade will give it a flat surface.
More Southern Goodies Worth Fighting Over
Appetizers
Piquant White Cheddar Pimento Cheese
Southern Classics
Garlic Butter Shrimp with Pimento Cheese Grits
Appetizers
Southern Pimento Cheese Nachos
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Southern Deviled Eggs With Pimento Cheese
Equipment
- food processor (optional if you prefer to cream the pimento cheese filling)
- optional piping bag or ziploc bag
Ingredients
For the Deviled Eggs
- 6 large eggs, hard boiled, peeled, yolks removed, and halved lengthwise
- ½ cup pimento cheese, store-bought, or homemade 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 the pimento cheese, whole grain Dijon mustard, dry mustard, mayonnaise, Worcestershire sauce, cayenne pepper, and dried parsley flakes. Mash everything together until it's very smooth. (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. Snip off the tip of the piping bag and drop a piping tip inside (either round or star), then push the end into the glass and fold the rest over the sides. Scoop your filling into the bag and twist the top to remove excess air.
- Pipe the filling into the eggs and garnish to your liking. Use a light hand initially; you can always add more after. Chill and enjoy!
Notes
- Use a pastry bag (or a Ziploc sandwich bag) with or without a tip to add the filling to the eggs. Or try using a open or closed star tip for a fancier finish.
- Consider the type of knife you want to use to slice the eggs in half. A serrated edge will give the egg white a rippled surface, while a smooth blade will give it a flat surface.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pimento cheese and deviled eggs are two of my favorite Southern delicacies, and this recipe does an amazing job of combining them into one epic appetizer. I highly recommend trying this!!