Pimento cheese deviled eggs combine two classic Southern side dishes into one dish. They are simple, and they are spectacular.
Oh yeah, pimento cheese deviled eggs. You guys know me, I love to put pimento cheese in ALL THE THINGS. Take, for example, these biscuits. And all of these lunch ideas. So when I was thinking about the recipes I could give you guys for Thanksgiving, deviled eggs seemed like a shoo-in…then I thought, “PIMENTO CHEESE DEVILED EGGS!” Yes, yes, a thousand times yes!
Like so many other foods in my life (including, well, pimento cheese) I used to not eat deviled eggs. Actually, it was probably only two or three years ago that I actually started eating them. I think the first deviled eggs I ever ate were this deviled egg recipe from Kelsey Nixon. How could you go wrong with candied bacon on a deviled egg? But you know what? It turns out I like deviled eggs pretty much any which way. I make mine with dill relish; my mom and my sister make theirs without. I’m good both ways.
But I’m best this way. Pimento cheese deviled eggs. Sharp cheese, a peppery bite, seasonings to boot….what’s not to love? I decided to make my deviled eggs with mayo and grated cheese instead of using prepared pimento cheese, mainly for the freshness factor but also because I could control the moisture level better this way. I was not disappointed. You should make these for Thanksgiving. Or Tuesday. Or whatever.
How do you like your deviled eggs?
Mary
Yield: 12 deviled egg halves
Pimento Cheese Deviled Eggs30 minPrep Time:
15 minCook Time:
45 minTotal Time:
Save Recipe
Ingredients
- 6 large eggs
- 2 tablespoons finely diced roasted red peppers (jarred or 1/4 of a large freshly roasted pepper)
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons mayonnaise
- 1 t. Dijon mustard
- 1/2 teaspoon apple cider vinegar
- salt and pepper to taste
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Boil the Eggs: Place the eggs in a 2-quart saucepan and cover with water. Place over medium-high heat and bring to a boil. As soon as the water boils, turn off the heat and cover the eggs. Let the eggs sit for 10 minutes. While the eggs are sitting, place a 2 cups of ice in a large bowl of cold water to create an ice bath. Drain the eggs and forcefully roll them around in the pans, cracking the shells. Place the eggs in the ice water and allow them to cool for ten minutes.
- Carefully peel the eggs, being careful to get all of the shell off and trying to not peel away the egg white. Slice the eggs in half lenthwise and remove the yolks to a small bowl. Place the whites cut side up on a serving dish or deviled egg plate.
- Mash the egg yolks. Stir in the roasted red peppers, cheese, mayonnaise, mustard, vinegar, cayenne if using, and salt and pepper to taste. Spoon into a quart-size storage bag and snip off a corner. Carefully pipe the egg yolk mixture into the center of the cut egg whites. Refrigerate until ready to serve.
Notes
To center the yolks, wrap a rubber band around the egg carton to secure it and turn the carton on its side for at least 24 hours. Fresh eggs do not peel as easily as less fresh eggs so use eggs that have been around for a few days!
Nutrition Facts
Amount Per Serving
-
Calories
106
% Daily Value*
- Total Fat:
10 g
15.38%
- Saturated Fat:
g
0%
- Cholesterol:
mg
0%
- Sodium:
mg
0%
- Potassium:
mg
0%
- Total Carbohydrate:
0 g
%
- Sugar:
g
- Protein:
3 g
- Vitamin A:
0%
- Calcium:
mg
0%
- Iron:
mg
0%
* Percent Daily Values are based on a 2000 calorie diet.
Click Here For Full Nutrition, Exchanges, and MyPlate Info
7.8.1.2280https://chattavore.com/pimento-cheese-deviled-eggs/
Mary
Yield: 12 deviled egg halves
30 minPrep Time:
15 minCook Time:
45 minTotal Time:
Save Recipe
Ingredients
- 6 large eggs
- 2 tablespoons finely diced roasted red peppers (jarred or 1/4 of a large freshly roasted pepper)
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons mayonnaise
- 1 t. Dijon mustard
- 1/2 teaspoon apple cider vinegar
- salt and pepper to taste
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Boil the Eggs: Place the eggs in a 2-quart saucepan and cover with water. Place over medium-high heat and bring to a boil. As soon as the water boils, turn off the heat and cover the eggs. Let the eggs sit for 10 minutes. While the eggs are sitting, place a 2 cups of ice in a large bowl of cold water to create an ice bath. Drain the eggs and forcefully roll them around in the pans, cracking the shells. Place the eggs in the ice water and allow them to cool for ten minutes.
- Carefully peel the eggs, being careful to get all of the shell off and trying to not peel away the egg white. Slice the eggs in half lenthwise and remove the yolks to a small bowl. Place the whites cut side up on a serving dish or deviled egg plate.
- Mash the egg yolks. Stir in the roasted red peppers, cheese, mayonnaise, mustard, vinegar, cayenne if using, and salt and pepper to taste. Spoon into a quart-size storage bag and snip off a corner. Carefully pipe the egg yolk mixture into the center of the cut egg whites. Refrigerate until ready to serve.
Notes
To center the yolks, wrap a rubber band around the egg carton to secure it and turn the carton on its side for at least 24 hours. Fresh eggs do not peel as easily as less fresh eggs so use eggs that have been around for a few days!
- Calories 106
- Total Fat: 10 g 15.38%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 0 g %
- Sugar: g
- Protein: 3 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Print the recipe for pimento cheese deviled eggs!
For other great recipes, check out the recipes at the Easter Recipe Round-Up on Southern Bite!
