Pimento Cheese Deviled Eggs are made with simple ingredients – mayonnaise, Dijon mustard, Pimento cheese, salt and pepper. They are perfect for potlucks, baby showers, brunches, and they can also add a special touch to your Easter celebration.
Pimento Cheese Deviled Eggs made their way to my table as a delicious way to get healthy protein into my diet and enjoy a fancy way to eat eggs at the same time!
I feel like deviled eggs is a simple dish that has a lot of room for creativity and variation from the standard. You can literally experiment away with a variety of ingredients. It’s also such an intrinsic family/friends get-together dish, that there are some great passed-down, time-tested recipes floating out there. What an unbelievably tasty kitchen classic! Deviled eggs fans – unite!
Pimento Cheese Deviled Eggs
Ingredients
- 12 eggs
- 1 cup Extra Sharp Cheddar
- 1 tablespoon Dijon Mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon Cayenne pepper
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- ¾ cup sour cream
- 4 oz Pimento peppers, (use chopped pimentos in a jar)
- 2 oz cream cheese
Instructions
Boil the eggs
- Place the dozen eggs in a large pot so that they can all fit evenly across the bottom and fill with water to cover the eggs. Bring the water a boil. Boil for 5 minutes.Next turn off stove, remove the pot from the heat, and cover the pot with a lid. Leave the eggs covered for 8 minutes.
- Put the eggs in an ice bath or a bowl filled with ice and water to stop them from cooking.
- After a few minutes of resting and the eggs have cooled down, peel the eggs.
Halve the eggs
- Cut the eggs in half lengthwise and then scoop out the yolk into a medium bowl. Set the egg whites aside.
Prepare filling mixture
- In a medium bowl, mix the egg yolks, Dijon mustard, Worcestershire sauce, Ground Onion, Smoked Paprika, Ground Garlic, Cayenne, Black Pepper, Salt, and Cream Cheese first.
- Next stir in the sour cream, pimento peppers,and extra sharp cheddar.
Assembly
- Spoon or pipe the filling into the egg white halves. Garnish with a sprinkle of paprika and/o chopped parsley to your liking and serve.
- Reserve the rest of the filling and put it in a small serving dish to serve as a dip for chips.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Ingredients you’ll need
Eggs – have 12 of them ready.
Mayonnaise – I love to use regular mayonnaise (not lite!) for my Easter eggs. If you are a deviled eggs first timer, ALWAYS use less Mayo than you think you need. It mixes in super fast and you can be stuck with super runny deviled eggs if you are not careful. You can add more, but you can’t remove it.
Salt – Be careful with your salt – deviled eggs need salt, but that can accidentally be overdone very easily.
Mustard – I prefer to use Dijon mustard.
Pimentos – Use a jar of pimento peppers.
Cheese – Cheddar cheese is perfect for deviled eggs.
Worcestershire sauce – because it contains vinegar with hints of garlic, onion, and pepper, it is truly a secret weapon when it comes to making these amazing deviled eggs.
I also like to add paprika, garlic powder, and onion powder to my deviled eggs.
How to cook eggs 3 different ways
There are 3 fool proof methods to boil the eggs that I use regularly, with no particular order of preference. All these methods are proven to make egg peeling process easier and less annoying.
Hard boil the eggs: If I boil them, I prefer starting them in already boiling water, cook exactly 10 mins, turn off heat and let them sit 2 more minutes, then transfer to an ice bath to stop cooking and cool. Usually I cook the eggs in advance so they can also spend some time in the fridge completely cooling. Fresh eggs are harder to peel than older eggs.
Instant Pot: I also cooked the eggs in the instant pot many times. They cooked fine but peeling was difficult to not get a lot of the egg with the shell since starting in cold water makes them more difficult to peel.
Steamer Basket: A great way to cook eggs is in steam, if you have a steamer basket (or expandable steamer insert). Simply cover, and cook for exactly 13 minutes. Otherwise, start them in just one inch of already boiling water.
One piece of advice: cook two extra eggs. That way you can tolerate an egg that had a crack in it during the cooking phase, an egg that didn’t peel well, or one that went rouge when you cut the whites/scoop out the yolks.
How to make Pimento deviled eggs
Peel and Slice Boiled Eggs: Once your eggs are cooked, remove the shells.To cut hard-boiled eggs in half, always cut lengthwise and remove yolks right away.
Make the yolk mixture: The next step is of course to mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add all the filling ingredients and mix everything together until the mixture is relatively smooth. Add some more mayo, salt or pepper, until your eggs taste just right.
Fill the eggs white halves: I use a long teaspoon to add yolk mixture into the egg white halves and then sprinkle paprika on top of it.
Helpful tip: If you choose to pipe the filling into the eggs, then just know the pimento peppers and sharp cheddar tend to get stuck in the decorative tips.
Substitutions
Mustard – You can substitute the Dijon Mustard for Yellow Mustard to have less of a kick in the taste.
Sour Cream – Mayo can be substituted for the Sour Cream but this will also make it thicker and heavier.
Get creative with deviled eggs
Candied jalapenos: Pimento cheese deviled eggs with candied jalapenos is an absolute family favorite here!
Spicy mayo pickle mixture: I also make them with half mayo, half sour cream, spicy brown mustard, a splash of apple cider vinegar, sometimes chopped pickles, salt, pepper, garlic powder, paprika or cayenne pepper and a fresh herb like parsley on top.
Horseradish and dill: A small amount of horseradish if I have it for a little zing. Dill also makes an occasional appearance in my deviled eggs menu.
Avocado version: And if you are still reading my essay on deviled eggs, I make an avocado version of them too where I add that, shallots and cilantro.
We are making these this weekend will let you know how they turn out !
I hope you will run out:)!
We actually did run out of eggs. Making them again this weekend
Yes, happens to me all the time. Enjoy your egg making weekend!