Pimento Cheese Deviled Eggs

These pimento cheese deviled eggs are an “egg-ceptional” twist on a protein-packed appetizer. Did you know you can boil eggs up to 2 days ahead of time? The key is to keep the whites and egg yolk filling separate. Make extra pimento cheese for a great dip or sandwich filling!


Prep Time: 30 Minutes
Servings: 8

8 Boiled Eggs, peeled
& halved lengthwise
Southern Pimento Cheese
1/4 cup Mayonnaise
4 ounces Cream Cheese, softened
4 ounces shredded Sharp Cheddar
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Salt
2 ounces jarred Diced Pimentos, drained

Optional Garnishes
Sliced Scallions
Ground Black Pepper
Extra diced Pimentos

Remove yolks from eggs and place in a medium bowl. Add mayonnaise, cream cheese, cheddar, garlic powder, cayenne pepper, onion powder and salt. Mix until well combined and smooth. Stir in 2 ounces diced pimentos.

Divide mixture amongst 16 egg halves and garnish with ground black pepper, extra pimentos and sliced scallions.

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