Southern Deviled Eggs With Pimento Cheese
These Pimento Cheese Deviled Eggs take classic Southern deviled eggs to a whole new level of creamy, tangy, and downright irresistible. Made with sharp white cheddar, pimentos, and a touch of mayo, this recipe blends two beloved Southern favorites into one unforgettable bite. Perfect for parties, holidays, or backyard gatherings, are hands down the best Southern deviled eggs you’ll ever taste!
Servings: 6 servings, 2 egg halves per person
Cost: $0.29 per serving
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
Serving: 1serving or two halves | Calories: 140kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 295mg | Potassium: 79mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg