Pimento Cheese Deviled Eggs Recipe
This Pimento Cheese Deviled Eggs Recipe turns classic deviled eggs into a creamy, cheesy, Southern-inspired party finger food that disappears faster than you can set the platter down. Think tangy cheddar pimento spread tucked into tender hard boiled egg snacks—perfect for holidays, tailgates, and relaxed porch gatherings.
I grew up with deviled eggs at every family get-together—weddings, wakes, church suppers, you name it. A Southern appetizer recipe was just part of the table. As I’ve inched into my fifties, I’ve noticed that the “retro” recipes I grew up with are suddenly trendy again. And honestly? I’m thrilled. Because this little mash-up of pimento cheese recipe and deviled eggs recipe might be my favorite classic deviled eggs twist yet.
Here’s the thing: pimento cheese deviled eggs are rich and creamy but still feel light enough for a picnic egg dish or potluck egg recipe. They’re naturally gluten-free, high in protein, and each piece is a handy little portion-controlled creamy egg appetizer. I love serving them for Easter, Thanksgiving, and Christmas as holiday appetizer eggs—but they’re just as happy next to burgers on the grill in July.
You know what makes them extra special? The balance. A little sharp cheddar, a touch of cream cheese, tangy pimentos, just enough heat, and fluffy mashed yolks. The result is a smooth, cheesy egg filling with bright flavor that wakes up the whole plate.
Why You’ll Love This Pimento Cheese Deviled Eggs Recipe
- Big flavor, tiny effort – Simple pantry ingredients turn humble eggs into a bold, tangy cheese eggs appetizer.
- A Southern classic with a twist – Combines beloved pimento cheese deviled eggs and traditional stuffed egg halves in one easy recipe.
- Perfect make-ahead party finger food – You can prep the eggs and filling ahead, then pipe and garnish right before guests arrive.
- High-protein, naturally gluten-free – A creamy egg appetizer that actually fills people up instead of just teasing them.
- Crowd-pleasing for any occasion – Works for brunch, game day, baby showers, holiday spreads, picnics, or casual snack trays.
- Customizable heat level – Make them mild for kids and spice lovers can add hot sauce or cayenne right at the table.
- Pretty on a platter – The pale yellow, flecks of red pimento, and sprinkle of paprika look like you fussed (you didn’t).
- Budget-friendly – Eggs, cheese, and a few flavor boosters stretch into a big tray of hard boiled egg snacks.
Ingredients for the Best Pimento Cheese Deviled Eggs
These amounts will give you 24 stuffed egg halves—perfect for a small gathering. You can easily double the recipe for a larger crowd.
For the eggs:
- 12 large eggs
- Ice and water (for an ice bath, helps with easy peeling)
For the pimento cheese deviled egg filling:
- 1/3 cup mayonnaise (Duke’s or Hellmann’s work great)
- 2 oz cream cheese, softened (about 1/4 of a standard block)
- 3/4 cup finely shredded sharp cheddar cheese (orange or white; shred yourself for best melt and flavor)
- 1/4 cup jarred diced pimentos, well drained
- 1 teaspoon Dijon mustard (or yellow mustard for a more nostalgic flavor)
- 1 teaspoon pickle juice or apple cider vinegar (for tang)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder (or 1 teaspoon very finely minced onion)
- 1/4–1/2 teaspoon hot sauce (Frank’s, Texas Pete, or your favorite; start small if you’re unsure)
- 1/4 teaspoon smoked paprika (plus more for garnish)
- 1/4–1/2 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper
For garnish (optional but makes them pop):
- Extra diced pimentos
- Thinly sliced chives or green onion
- Crumbled cooked bacon
- A tiny pinch of smoked or regular paprika
Ingredient tips:
- Eggs: Slightly older eggs (about a week old) peel more easily than super fresh ones.
- Cheddar: Use sharp or extra sharp for bold flavor; mild cheddar can taste a little flat here.
- Cream cheese: Full-fat gives the richest, smoothest texture, but Neufchâtel (1/3 less fat) works if you want to lighten things up a bit.
- Pimentos: Make sure they’re well drained so your filling stays thick and not watery.
- Mayo: Use a brand you truly like; you’ll taste it. Southern brands like Duke’s are famous in pimento cheese for a reason.
Step-by-Step Directions
Let me explain the flow first: we boil, cool, peel, mix, and then fill. Simple, but the little details make a big difference.
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Cook the eggs
Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn the heat off, and let sit for 10–12 minutes. This gives you firm but not chalky yolks. -
Cool the eggs quickly
Transfer the eggs to a big bowl of ice water and let them chill for at least 10–15 minutes. This stops the cooking and helps prevent that gray ring around the yolks. -
Peel the eggs
Gently crack the shells all over, then peel under a thin stream of running water. Don’t worry if you get a few little dings; the filling will hide a lot of “personality.” -
Slice and separate yolks
Pat the peeled eggs dry. Slice each egg in half lengthwise and carefully pop the yolks into a medium mixing bowl. Arrange the whites on a platter or deviled egg tray. If any whites tear badly, save them as “cook’s snack” and maybe add the extra yolk to the filling. -
Mash the yolks
Use a fork (or a small potato masher) to mash the yolks until very fine and fluffy. The smoother you get them now, the creamier your cheesy egg filling will be. -
Make the pimento cheese mixture
To the bowl of mashed yolks, add the mayonnaise, softened cream cheese, shredded cheddar, Dijon mustard, pickle juice or vinegar, garlic powder, onion powder, hot sauce, smoked paprika, salt, and pepper. Stir until everything is very well combined—press the mixture against the sides of the bowl to smooth out any cream cheese bits. -
Fold in the pimentos
Gently stir in the diced pimentos. Taste and adjust seasoning—add a pinch more salt, a splash more pickle juice, or an extra dash of hot sauce if needed. The filling should be creamy, slightly tangy, and nicely seasoned. -
Chill the filling (optional, but helpful)
If you have time, cover the bowl and chill the mixture for 20–30 minutes. This firms the filling a little, making it easier to pipe or spoon into the egg whites. -
Fill the egg whites
Spoon or pipe the filling into the egg white halves. For a fancier look, transfer the mixture to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped). Fill each piece generously—people love that cheddar pimento spread flavor. -
Garnish and serve
Sprinkle the tops with a little smoked or regular paprika and add small bits of pimento, chives, or bacon if you like. Serve chilled as a creamy egg appetizer or southern appetizer recipe at your next gathering.
Servings & Timing
- Yield: About 24 pimento cheese deviled eggs (24 stuffed egg halves)
- Prep Time: 20–25 minutes (including peeling and mixing)
- Cook Time: 10–12 minutes for the eggs
- Chill/Rest Time: 20–30 minutes for cooling the eggs + optional 20–30 minutes to chill the filling
- Total Time: About 1 hour, depending on how quickly you peel and fill
If you’re hosting, you can easily spread these steps throughout your morning so they don’t feel like much work at all.
Fun Variations on This Pimento Cheese Deviled Eggs Recipe
- Extra-spicy version: Add minced pickled jalapeños, more hot sauce, and a pinch of cayenne for fiery pimento cheese deviled eggs.
- Bacon pimento deviled eggs: Fold in finely crumbled crispy bacon and top each piece with an extra crumble for a smoky, salty twist.
- Smoky gouda spin: Swap half the cheddar for smoked gouda to turn this into a different kind of cheesy egg filling with deeper flavor.
- Greek yogurt mix: Replace half the mayo with plain Greek yogurt for a slightly lighter, tangy filling that still tastes rich.
- Pickle-lover’s version: Stir in finely chopped dill pickles or relish and use extra pickle juice for a sharper, brinier potluck egg recipe.
- No-mayo Southern style: Use more cream cheese and a splash of buttermilk in place of mayo for folks who avoid mayonnaise.
Storage & Make-Ahead Tips
- Fridge storage: Keep the assembled deviled eggs covered in the refrigerator for up to 2 days. A lidded deviled egg carrier works best, but a platter covered well with plastic wrap is fine.
- Make-ahead strategy:
- Day before: Cook, cool, and peel the eggs; slice and separate yolks, then store whites and filling separately.
- Serving day: Fill and garnish a few hours before serving so everything looks fresh.
- Transporting to parties: Place the stuffed egg halves in a deviled egg tray or shallow container lined with lettuce leaves or paper towels so they don’t slide around.
- Freezer note: Deviled eggs don’t freeze well; the whites get rubbery and the filling can separate, so stick with the fridge.
- Serving temperature: They’re best served chilled but not icy—about 10–15 minutes out of the fridge is perfect for flavor.
Notes from My Kitchen
The first time I tested this recipe, I made the mistake of not draining the pimentos well enough. The filling still tasted great but looked a little looser than I wanted. Patting the pimentos dry with a paper towel made a big difference in texture.
Another little thing: shredding your own cheddar really does matter here. Pre-shredded cheese is coated with starches that keep it from clumping, which also keeps it from mixing as smoothly into that creamy yolk base. When you grate it yourself, the filling stays smooth, and every bite tastes like real cheddar pimento spread, not something out of a tub.
If peeling eggs has always been your nemesis, try steaming instead of boiling sometime—10–12 minutes over simmering water, then straight into an ice bath. I still love the classic boil method, but steaming can be more forgiving, especially if your eggs are very fresh.
Finally, don’t be shy with the salt and acid. Because these are served cold, they need a little extra seasoning to taste as bright as they should. Taste the filling, rest it for a minute, and taste again. Your tongue will tell you when it’s right.
FAQs About Pimento Cheese Deviled Eggs
Can I use store-bought pimento cheese instead of making the filling from scratch?
Yes—stir about 1 cup of store-bought pimento cheese into the mashed yolks and thin it with a little mayo if needed, then season to taste.
How do I keep the filling from getting runny?
Drain the pimentos very well, measure the mayo carefully, and avoid adding too much pickle juice or vinegar; you can always add a little more if needed.
Can I boil the eggs in an Instant Pot?
Absolutely—use the 5–5–5 method (5 minutes high pressure, 5 minutes natural release, 5 minutes in an ice bath) and proceed with the recipe.
What if I don’t like spicy food?
Leave out the hot sauce and use mild paprika instead of smoked; you’ll still have a tangy, flavorful filling without the heat.
How far in advance can I make deviled eggs for a party?
You can make the filling and cook the eggs up to 2 days ahead, then fill and garnish them the morning of your event.
Can I halve this recipe for a smaller group?
Yes, just use 6 eggs and halve all the filling ingredients; the method stays exactly the same.
My yolks turned greenish—are they safe to eat?
Yes, they’re safe; the green ring just means they cooked a bit too long. An ice bath and slightly shorter cook time will help next time.
Can I make these more “classic” tasting?
Sure—use regular paprika, skip the smoked paprika and hot sauce, increase the mustard slightly, and you’ll have a milder, more traditional deviled eggs recipe with a gentle pimento twist.
Conclusion: A Little Southern Comfort on a Platter
These pimento cheese deviled eggs take everything you love about a classic deviled eggs recipe and layer in that cozy, tangy, cheesy goodness Southerners swear by. They’re easy to prepare, wonderfully nostalgic, and fancy enough for holiday appetizer eggs yet casual enough for a backyard picnic egg dish.
Give this Pimento Cheese Deviled Eggs Recipe a try the next time you’re heading to a potluck or hosting friends—then come back and tell me how fast they disappeared. And if you enjoy them, you might also like exploring more Southern-inspired snacks and finger foods on my site for your next gathering.
Pimento Cheese Deviled Eggs
Ingredients
- 12 large eggs
- ice and water for an ice bath, helps with easy peeling
- 1/3 cup mayonnaise Duke’s or Hellmann’s work great
- 2 oz cream cheese softened; about 1/4 of a standard block
- 3/4 cup sharp cheddar cheese finely shredded; shred yourself for best flavor
- 1/4 cup jarred diced pimentos well drained
- 1 teaspoon Dijon mustard or yellow mustard for a more nostalgic flavor
- 1 teaspoon pickle juice or apple cider vinegar for tang
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder or 1 teaspoon very finely minced onion
- 1/4-1/2 teaspoon hot sauce such as Frank’s or Texas Pete; to taste
- 1/4 teaspoon smoked paprika plus more for garnish
- 1/4-1/2 teaspoon kosher salt to taste
- 1/8 teaspoon black pepper
- extra diced pimentos for garnish, optional
- thinly sliced chives or green onion for garnish, optional
- crumbled cooked bacon for garnish, optional
- smoked or regular paprika tiny pinch for garnish, optional
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn the heat off, and let sit for 10–12 minutes for firm but not chalky yolks.12 large eggs
- Transfer the cooked eggs to a large bowl of ice water and let them chill for at least 10–15 minutes to stop the cooking and help prevent a gray ring around the yolks.12 large eggs, ice and water
- Gently crack the shells all over, then peel the eggs under a thin stream of running water. Set the peeled eggs aside. Minor dings in the whites are fine.12 large eggs
- Pat the peeled eggs dry. Slice each egg in half lengthwise and carefully pop the yolks into a medium mixing bowl. Arrange the whites on a platter or deviled egg tray.12 large eggs
- Use a fork or small potato masher to mash the yolks until very fine and fluffy. The smoother they are now, the creamier the filling will be.
- To the mashed yolks, add mayonnaise, softened cream cheese, shredded sharp cheddar, Dijon or yellow mustard, pickle juice or apple cider vinegar, garlic powder, onion powder, hot sauce, smoked paprika, salt, and black pepper. Stir until very well combined, pressing the mixture against the sides of the bowl to smooth out any cream cheese bits.1/3 cup mayonnaise, 2 oz cream cheese, 3/4 cup sharp cheddar cheese, 1 teaspoon Dijon mustard, 1 teaspoon pickle juice or apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4-1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/4-1/2 teaspoon kosher salt, 1/8 teaspoon black pepper
- Gently stir in the well-drained diced pimentos. Taste and adjust seasoning with additional salt, pickle juice or vinegar, or hot sauce as needed. The filling should be creamy, slightly tangy, and well seasoned.1/4 cup jarred diced pimentos
- If time allows, cover the bowl and chill the filling for 20–30 minutes. This firms it up and makes it easier to pipe or spoon into the egg whites.
- Spoon or pipe the pimento cheese filling into the egg white halves. For a decorative look, use a piping bag fitted with a star tip or a zip-top bag with the corner snipped. Fill each egg generously.12 large eggs
- Sprinkle the tops with a little smoked or regular paprika and garnish with extra diced pimentos, chives or green onion, and/or crumbled bacon if desired. Serve chilled.extra diced pimentos, thinly sliced chives or green onion, crumbled cooked bacon, smoked or regular paprika
