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Pimento Cheese Deviled Eggs

November 18, 2014

Pimento cheese deviled eggs combine two classic Southern side dishes into one dish. They are simple, and they are spectacular.

pimento cheese deviled eggs

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!
pimento cheese deviled eggs | chattavoreLike 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.

pimento cheese deviled eggs

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?
pimento cheese deviled eggs

Mary

Yield: 12 deviled egg halves

Pimento Cheese Deviled Eggs

30 minPrep Time:

15 minCook Time:

45 minTotal Time:

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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

  1. 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.
  2. 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.
  3. 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!

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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!
pimento cheese deviled eggs

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Filed Under: Appetizers, By Course, By Main Ingredients, Eggs, Recipes, Sides Tagged With: cheese, eggs, side dishes, Southern By Mary // Chattavore 2 Comments

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Trackbacks

  1. Chicken & Pimento Cheese Sandwich aka the Piminnie Pearl - Chattavore says:
    August 29, 2015 at 7:45 pm
    […] of an obsession with pimento cheese. I eat it on sandwiches (of course) and on crackers, put it in deviled eggs, and even put it in biscuits. Yep. Pimento cheese biscuits.  Dixie’s sandwich sounded […]
    Reply
  2. Instant Pot Hardboiled Eggs - Chattavore says:
    February 28, 2019 at 6:02 am
    […] And they have all yielded pretty terrible results. I mean, the interior of the eggs are basically fine. The problem comes when I try to remove the shell. The shell always sticks and I end up with sad-looking, pockmarked eggs and half the white left in the shell. It works for egg salad or other applications using chopped eggs but not so much for deviled eggs. […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Your information will *never* be shared or sold to a 3rd party.