Pimiento Cheese Deviled Eggs

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Southerners will put pimiento cheese on anything—and for good reason.

By
Marianne Williams
Marianne Williams
Marianne Williams
Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms.
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Published on October 18, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Pimento Cheese Deviled Eggs on a gold surface
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason 
Active Time:
15 mins
Total Time:
35 mins
Servings:
12

Just like bacon, Pimiento cheese makes everything it touches 50 to 75 percent better, right? Here, it jazzes up classic deviled eggs with its trademark ingredients—tangy sharp Cheddar cheese and faintly sweet diced pimiento peppers. If you’d like an extra kick, add a dash of cayenne pepper to the filling. These will be an instant hit at your next party or potluck.

Ingredients

  • 6 large eggs

  • Ice

  • 3 Tbsp. mayonnaise

  • 1 tsp. yellow mustard

  • 2 Tbsp. drained diced pimientos (from 1 [4-oz.] jar diced pimientos)

  • 1 tsp. onion powder

  • 1/4 tsp. kosher salt

  • 1 1/2 oz. extra-sharp Cheddar cheese, shredded (about 6 Tbsp.), divided

  • 1/4 tsp. smoked paprika or crushed red pepper

Directions

  1. Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

  2. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.

  3. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

  4. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.

  5. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl. Add pimientos, onion powder, salt, and 3 tablespoons of the cheese. Stir well to combine.

  6. Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Sprinkle evenly with remaining 3 Tbsp. cheese; sprinkle evenly with smoked paprika or crushed red pepper. Serve immediately, or store in an airtight container in refrigerator up to 3 days.

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