Pimento Cheese Deviled Eggs are an irresistible combination of deviled eggs and Southern pimento cheese. With just five ingredients, they’re easy to make, and everyone will love them!
Whatever the gathering, deviled eggs are always a hit! From black tie parties to backyard cookouts, I’ve seen them disappear from the buffet every time. These Pimento Cheese Deviled Eggs are no exception.
Pimento cheese is a southern staple, but I’m admittedly a northerner (I live in Chicago). So while I haven’t lived in the South, I’ve fallen in love with the food while visiting.
I’m also lucky enough to have a southern friend who knows southern food, so she’s helped me on re-creating a few favorites at home.
These eggs are the perfect combination of deviled eggs and pimento cheese. They’re creamy, bursting with pimento cheese flavor, and they look beautiful on a white platter for serving.
Choosing the best pimento cheese
Pimento cheese is obviously the star of these deviled eggs, but since it’s store-bought, choose wisely! There are various pimento cheeses of different quality, but Palmetto Cheese is apparently the best. It even has a whole article in Southern Living that sings its praises.
Palmetto cheese is billed as “Pimento Cheese with Soul”. I haven’t tried enough brands to know that it’s the best, but I’ll take the word of our southern friends here.
I found it at Mariano’s in the Chicago area, and it’s available in over 40 states and 9,000 grocery stores nationwide.
- The recipe starts with one dozen eggs—I used the large size
- Store-bought pimento cheese and mayonnaise combine to create an irresistibly creamy and flavorful filling
- Extra pimento peppers add crunch
- Salt is a must for seasoning the eggs
- Fresh chopped chives make a pretty and colorful garnish
How to make deviled eggs
This is my method for perfect hard boiled eggs. The whites are fully cooked and the yolks are set but not completely dry—they have the tiniest bit of moisture still in them.
Here’s how to make them:
- Place the eggs in a large saucepan and add cold water to the pan, covering the eggs by one inch. Place the pan over medium high heat and bring to a boil.
- Once the water is boiling rapidly, remove the pan from the heat and place a lid on top. Let the pan sit for 8 minutes.
- While the eggs are sitting, fill a large bowl with ice water. After 8 minutes, carefully remove the eggs with a slotted spoon and place them in the ice water. Allow them to sit in the ice water for 1 minute to cool down.
For peeling the eggs, you’ll want to make sure you have a little patience. I find that tapping the egg all over on the counter works best, and then I’ll take a thumb to one of the cracks and start peeling.
Some eggs will peel more easily than others. People swear that older eggs peel more easily, but I usually just buy the cheap eggs at the store and they work great. The key is not letting them sit too long in the ice bath. Cold eggs are harder to peel.
Assembling the eggs
Once the eggs are peeling, slice them in half lengthwise. Place the whites on a serving platter and the yolks in a large bowl.
Add the mayonnaise, pimento cheese, chopped pimento peppers, and salt to the yolks. Beat the mixture on medium with an electric mixer until light and fluffy.
Then, place the yolk mixture into a piping bag, or a makeshift piping bag.
I use a sandwich size zip-top bag as a makeshift piping bag for filling the eggs. It’s much neater and easier than using a spoon. Fill the bag, then cut a small hole in the corner. Ta-da! That’s a makeshift piping bag.
Pipe the filling into the egg whites. Then, garnish with additional chopped pimento peppers and fresh chopped chives.
Hard boiled eggs can be tricky. If you’re having trouble peeling an egg, place it in a small glass jar and cover it with water. Cover the jar with a tight-fitting lid, and shake the jar vigorously. The force of the egg against the glass jar should cause the peel to crack and be easily removed from the rest of the egg.
Prepared pimento cheese is often located in the specialty cheese section of your local grocery store, near the feta, goat cheese, etc.
Pimento peppers are often sold in a small glass jar. You can find them near the pickles at your local grocery store.
Pimento Cheese Deviled Eggs can be made up to four hours in advance. Keep them refrigerated, in an airtight container until you are ready to serve them.
Any leftover eggs can also be stored in the refrigerator for up to three days. The filling may start to become a little runny, which isn’t great for presentation, but they still taste delicious.
These eggs make a beautiful addition to an appetizer spread. I love serving them on a plain white platter, which allows their gorgeous color to be the star.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Pimento Cheese Deviled Eggs
- 1 dozen large eggs
- ¾ cup prepared pimento cheese
- ⅓ cup mayonnaise
- ¼ cup chopped pimento peppers, plus more reserved for garnish
- ½ teaspoon kosher salt
- For garnish: chopped fresh chives
- Place the eggs in a large saucepan. Add cold water to the pan, covering the eggs by one inch. Place the pan over high heat and bring to a boil.
- As soon as the water reaches a rapid boil (lots of large bubbles), cover the pan and take it off the heat. Allow the eggs to sit in the covered pan for 8 minutes.
- Meanwhile, prepare a bowl of ice water. After 8 minutes, remove the eggs from the hot water and place in the ice water. Allow the eggs to sit in the ice water for 1 minute (no more, or the eggs will be hard to peel).
- Take an egg and tap it gently all over on a flat surface. Work your thumb into one of the cracks and gently remove the peel. This can take a little patience. Don’t worry if your eggs aren’t perfectly peeled (they’ll taste the same!).
- Slice each egg in half. Place the egg yolk from each egg half into a medium bowl. Transfer the egg whites to a serving platter.
- In the bowl with the egg yolks, add the pimento cheese, mayonnaise, chopped pimento peppers, and salt. Mix with a handheld mixer until combined.
- Transfer the pimento cheese mixture to a pastry bag or zip-top bag. I found that a sandwich bag fits about half of the filling. Snip a ¼ inch piece off the corner of the bag.
- Pipe the pimento cheese filling into each egg white. Garnish with chopped chives and serve!