Pimento Cheese Deviled Eggs
Classic deviled eggs made with a pimento cheese–style filling of mayonnaise, cheddar, and chopped pimentos. Garnish with smoked paprika, reserved pimentos, and optional sliced green onions.
Equipment
- Large Pot
- Mixing Bowl
- Fork
- Whisk
- Spoon
- tray
Ingredients
Ingredients
- 12 large eggs hard boiled, peeled and cut in half
- 1 cupmayonnaise*
- 1 cupfinely shredded cheddar cheese
- 4- ouncejar chopped pimentos drained very well (set 2 tablespoons aside for garnishing)
- 1 teaspoonyellow mustard
- 1/2 teaspoonWorcestershire sauce
- 1/2 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/2 teaspoonblack pepper
- Smoked paprika for topping (regular paprika may be substituted)
- Green onions sliced thin; optional for garnishing
Instructions
Instructions
- Drain the 4-ounce jar of chopped pimentos very well. Reserve 2 tablespoons of the drained pimentos for garnish and set them aside; add the remaining drained pimentos to the filling later.
- Place all 12 large eggs in a single layer in a pot. Cover the eggs with at least 2 inches of cold water.
- Bring the water to a rolling boil over high heat. As soon as it reaches a full boil, remove the pot from the heat, cover, and let the eggs sit in the hot water for 10 to 12 minutes.
- Immediately transfer the eggs to an ice bath and let them chill for 5 to 10 minutes to stop the cooking.
- Crack and peel the eggs (peeling under running water can help). Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl; arrange the empty egg-white halves on a tray or platter.
- To the bowl with the yolks add 1 cup mayonnaise, 1 cup finely shredded cheddar cheese, the drained pimentos (except the 2 tablespoons set aside), 1 teaspoon yellow mustard, ½ teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
- Mash and mix the yolk mixture with a fork or small whisk until smooth and well combined.
- Spoon or pipe the yolk mixture into the cavity of each egg-white half, dividing the filling evenly among the 24 halves.
- Lightly sprinkle smoked paprika (or regular paprika if preferred) over the filled eggs. Top each with a reserved pimento or two and, if using, a few thinly sliced green onions.
- Serve immediately, or store the deviled eggs in an airtight container in the refrigerator for up to 2 days (they are best served fresh).
Notes
Notes
*Reduced fat mayo may be used although I wouldn’t use fat-free as it just doesn’t have the mouthfeel and body to me.
You can use 1/2 cup Greek yogurt and 1/2 cup mayo if you’d like.
For a thicker filling mixture, you can cut back on the mayo – perhaps 2/3 or 3/4 cup, or as desired.
**If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.
Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.
However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.
*Reduced fat mayo may be used although I wouldn’t use fat-free as it just doesn’t have the mouthfeel and body to me.
You can use 1/2 cup Greek yogurt and 1/2 cup mayo if you’d like.
For a thicker filling mixture, you can cut back on the mayo – perhaps 2/3 or 3/4 cup, or as desired.
**If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.
Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.
However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.