Pimento cheese deviled eggs are a flavorful twist on a classic recipe. Traditional deviled eggs are upgraded with delicious pimento and sharp cheddar cheese to create the perfect holiday appetizer.
These are great to make ahead of time and everyone loves them!
I am so excited to partner with Cabot Cheese during their 100th year as a co-operative this year to share their cheese selections. Cabot cheeses are naturally lactose free, naturally aged and truly delicious!
We love deviled eggs from a good ol’ classic recipe to dill pickle deviled eggs to fried deviled eggs! It seems these bundles are always a hit. Another snack we MUST have at parties is pimento cheese so naturally this mash up was bound to happen!
Cheese for Pimento Cheese
Pimento cheese is loaded with flavor and most of it comes from both a quality cheddar cheese and pimentos! Since this recipe doesn’t have a lot of ingredients, I try to make sure I’m using great quality for the best flavor.
The addition of Cabot Seriously Sharp Cheddar in this recipe and takes the filling in these eggs to the next level! It’s light and creamy yet rich and decadent all at the same time.
How To Make Deviled Eggs
- Prepare hard boiled eggs. Cool completely in ice water and peel.
- Slice eggs in half lengthwise with a sharp knife. To keep them as clean as possible, I like to wipe the yolk off of the knife between each cut.
- Remove yolks and place in a food processor with remaining ingredients in the recipe below, except the pimentos and cheese. Pulse until smooth, then fold in the pimentos and cheese before adding mixture to a piping bag. You can skip the food processor and mash it by hand but the food processor makes it extra creamy.
- Pipe mixture into each egg white and top with a sprinkle of paprika and chives for garnish!
Tip: Process yolks just until smooth. Over processing can cause the mayonnaise to separate and become grainy.
To Make Ahead of Time
The reason pimento cheddar deviled eggs are such a great dish for get togethers and parties, is that they are great made well ahead of time. If you are travelling with them, I like to prepare the filling and fill the eggs once I arrive so I don’t worry about squishing them along the way!
Refrigerator: Just prepare as directed and refrigerate covered for up to 2 days.
Freezer: Raw eggs can be frozen well, but cooked eggs aren’t great once frozen. Frozen and defrosted egg whites can become watery and rubbery when defrosted, and egg yolks will become grainy.
More Delicious Holiday Appetizers
- Candied Bacon – great on everything
- Brown Sugar Bacon Wrapped Smokies – always gone first
- Jalapeno Popper Dip (Video) – make ahead!
- How to Make a Charcuterie Board – so much fun
- Bacon Wrapped Jalapeno Poppers (Grilled) – so flavorful
Pimento Cheese Deviled Eggs
- 12 eggs
- 4 ounces Cabot seriously sharp cheddar finely shredded
- ⅓ cup mayonnaise
- 3 tablespoons pimentos drained and finely chopped
- ½ teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- ⅛ teaspoon garlic powder
- salt & pepper to taste
- chives and paprika for garnish optional
- Place eggs in a saucepan and fill with water to ½″ above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat. Let stand covered for 15-17 minutes (for large eggs).
- Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.
- Once cool, peel eggs and slice in half lengthwise.
- Remove yolks and place in a food processor with mayonnaise, Worcestershire sauce, mustard, garlic powder, and salt & pepper. Process until the mixture is smooth.
- Gently fold in pimentos and cheese and place in a piping bag.
- Pipe filling into each egg and sprinkle with paprika if desired. Chill at least 1 hour before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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