Pimento Cheese Deviled Eggs

These Pimento Cheese Deviled Eggs are a creamy, zesty twist on a classic appetizer that will wow your guests!

Prep Time 15

Cook Time 12

Total Time 27

Course Appetizer

Cuisine American

Servings 12 servings

12 large eggs hard-boiled, peeled, and cut in half
1 cup mayonnaise
1 cup cheddar cheese finely shredded
4 ounce jar chopped pimentos drained well (set aside 2 tablespoons for garnishing)
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Smoked paprika for topping (regular paprika may be substituted)
Green onions sliced thin (optional for garnishing)

Start by hard boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 12 minutes. After that, transfer them to an ice bath to cool down quickly, making peeling easier.
Once your eggs are cool, peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until they are crumbly.
To the mashed yolks, add the mayonnaise, cheddar cheese, drained pimentos (remember to set aside 2 tablespoons for garnishing), yellow mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Mix everything until well combined and creamy.
Transfer the yolk mixture into a pastry bag or zip-top bag. If using a zip-top bag, snip off one corner to create a filling nozzle. Pipe the filling generously into the egg white halves.
Sprinkle the tops of the filled eggs with smoked paprika for an extra touch of flavor and color. Garnish with the reserved pimentos and sliced green onions, if using. Arrange the deviled eggs on a serving platter and watch them disappear!

Use fresh eggs for the best flavor and texture.
Choose a sharp cheddar cheese for a more pronounced flavor.
Make sure to drain the pimentos thoroughly to avoid adding excess moisture to the filling.

Keyword Deviled Eggs, Easy, Party Food