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.