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Pimento Cheese Deviled Eggs Recipe
A Southern Party Classic, All Dressed Up
This Pimento Cheese Deviled Eggs Recipe takes classic deviled eggs and gives them a creamy, tangy, cheesy Southern twist that absolutely steals the snack table. Think stuffed egg halves with a rich cheddar pimento spread, just the right hit of spice, and a smooth, indulgent texture—perfect as a party finger food, picnic egg dish, or easy holiday appetizer eggs.
What Are Pimento Cheese Deviled Eggs?
If you grew up in the South—or like me, just wish you had—you probably know and love both pimento cheese and deviled eggs. This recipe marries those two comfort foods into one creamy egg appetizer that disappears fast from any platter.
Traditional deviled eggs recipe fillings are usually simple: egg yolks, mayo, mustard, maybe a little relish. Here, we keep that familiar base but fold in sharp cheddar, jarred pimentos, and a few pantry spices. The result is a cheesy egg filling that tastes like classic pimento cheese dipped right into a holiday appetizer egg.
I love serving these for Easter, Thanksgiving, and Christmas, but honestly, they show up at my house all year long. Tailgate? Potluck egg recipe situation at church? Summer picnic at the park with a cooler full of cold drinks? These pimento cheese deviled eggs fit right in.
They’re also surprisingly flexible. You can make them a little lighter with Greek yogurt, crank up the heat with extra hot sauce, or keep them kid‑friendly and mild. And because they’re no‑bake and can be made ahead, they’re a stress‑saving southern appetizer recipe for busy hosts—especially those of us who’ve cooked a few decades’ worth of holiday spreads.
Why You’ll Love This Pimento Cheese Deviled Eggs Recipe
- Easy, familiar ingredients you probably already have in your fridge and pantry.
- No oven needed—great when your oven is full of casseroles and pies.
- A fun twist on classic deviled eggs that still tastes comforting and nostalgic.
- Creamy, cheesy egg filling with a little tang and gentle heat.
- Perfect party finger food for potlucks, showers, game day, and holiday buffets.
- Naturally gluten‑free and high in protein, so they feel snacky but still substantial.
- Make-ahead friendly—assemble a few hours early and chill.
- Simple to scale: double for a crowd or halve for a small family dinner.
- Easy to customize: smoky, spicy, extra cheesy—your call.
Ingredients You’ll Need
Here’s everything you’ll need to make this cheesy deviled eggs recipe. I’ll add a few tips and simple swaps along the way.
- 12 large eggs – This makes 24 stuffed egg halves; use older eggs if you can, as they peel easier.
- 3 tablespoons mayonnaise – Use real mayo for the best creamy texture (Duke’s or Hellmann’s are great).
- 2 tablespoons softened cream cheese – Adds richness and stability so the filling pipes nicely.
- 1 teaspoon Dijon mustard – For a mild, zippy tang; yellow mustard works if that’s what you have.
- 1 cup finely shredded sharp cheddar cheese – Sharp cheddar gives that classic pimento cheese bite.
- 3 tablespoons chopped pimentos, drained well – From a small jar; pat them dry with a paper towel so the filling doesn’t get watery.
- 1–2 teaspoons pickle juice or apple cider vinegar – Brightens the flavor; start with 1 teaspoon and taste.
- ¼ teaspoon garlic powder – For savory depth without chopping fresh garlic.
- ¼ teaspoon onion powder – Rounds out the flavor and adds that “pimento cheese” vibe.
- ¼ teaspoon smoked paprika – Brings gentle smokiness; you can use regular paprika if you prefer.
- ¼ teaspoon kosher salt, plus more to taste – Adjust at the end since cheese can be salty.
- Freshly ground black pepper, to taste – I usually add about ⅛ teaspoon.
- A few dashes hot sauce (optional) – Use your favorite: Crystal, Tabasco, or Texas Pete are all lovely.
- Paprika or smoked paprika, for garnish – Makes them look pretty on the platter.
- Sliced green onion or chives, for garnish (optional) – Adds a fresh note and a pop of color.
If you’d like a slightly lighter version, you can replace half of the mayonnaise with plain whole-milk Greek yogurt. It keeps the texture creamy while trimming a bit of richness.
Step-by-Step Directions
-
Cook and cool the eggs
Place the eggs in a single layer in a large saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium‑high heat. Once boiling, cover, turn off the heat, and let the eggs sit for 12 minutes. Then transfer them to a bowl of ice water and chill for at least 10 minutes—this helps prevent that gray ring around the yolk and makes peeling easier. -
Peel the eggs
Gently tap each egg on the counter to crack the shell all over, then peel under cool running water. If the shell is stubborn, start from the wider end where the air pocket is; it usually peels cleaner from there. Pat the peeled eggs dry with a paper towel. -
Slice and separate
Using a sharp knife, slice each egg in half lengthwise. Carefully pop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a platter or in a deviled egg tray. If any whites tear a bit, don’t worry—those pieces are perfect for a little “cook’s snack” while you work. -
Mash the yolks
Use a fork to mash the yolks until they’re very fine and crumbly with no large lumps. The smoother you get them at this stage, the creamier your cheesy egg filling will be. -
Build the pimento cheese base
To the yolks, add the mayonnaise, softened cream cheese, and Dijon mustard. Mash and stir until everything looks smooth and well combined. If the cream cheese is still stiff, let it sit at room temperature for a few minutes; it mixes much easier when slightly warm. -
Add the cheddar and seasonings
Stir in the shredded sharp cheddar, chopped pimentos, pickle juice (or vinegar), garlic powder, onion powder, smoked paprika, salt, pepper, and hot sauce (if using). Fold gently so you don’t break down the cheese too much. The mixture should be thick but creamy—like a rich cheddar pimento spread. -
Adjust the texture and taste
Taste the filling. If it feels too thick or crumbly, stir in an extra teaspoon of mayo or a small splash more pickle juice until it’s silky. If you want more tang, add another small splash of vinegar or pickle juice. Need more heat? A couple more drops of hot sauce will do it. Remember, these flavors mellow as the eggs chill. -
Fill the egg whites
You can spoon the filling into the egg whites, or for a neater look, transfer it to a piping bag fitted with a star tip (a zip‑top bag with one corner snipped works in a pinch). Pipe or spoon the pimento cheese deviled egg mixture into each egg white half, mounding it slightly. -
Garnish and chill
Sprinkle the tops lightly with paprika or smoked paprika. Add sliced green onion or chives, if you like. Cover the platter loosely with plastic wrap and refrigerate for at least 30 minutes before serving so the flavors settle and the filling firms up. -
Serve and enjoy
Serve these creamy egg appetizers chilled. They’re wonderful next to ham, barbecue, fried chicken, or even just a bowl of chips and fresh veggies. Don’t be surprised if the plate comes back empty in minutes.
Servings & Timing
- Yield: 24 stuffed egg halves (about 8–12 servings, depending on appetites)
- Prep Time: 20 minutes (plus a few minutes for peeling)
- Cook Time: 12 minutes for the eggs
- Chill Time: 30 minutes
- Total Time: About 1 hour, hands‑off time included
Fun Variations to Try
You know what? Once you make this once, you’ll start thinking up your own twists. Here are a few to get you started:
- Extra Spicy Pimento Cheese Deviled Eggs – Add finely chopped pickled jalapeños, a pinch of cayenne pepper, and extra hot sauce for a bolder kick.
- Bacon Cheddar Version – Fold in 3–4 strips of crispy crumbled bacon for smoky, salty flavor that’s perfect for game day.
- Smoky BBQ Style – Swap the pickle juice for a teaspoon of your favorite BBQ sauce and add a bit more smoked paprika.
- Lighter, Yogurt-Based Filling – Use half mayonnaise and half plain Greek yogurt, and skip the cream cheese for a slightly lighter picnic egg dish.
- Pickle Lover’s Eggs – Stir in finely chopped dill pickles or sweet pickle relish along with the pimentos for extra tangy cheese eggs.
- Herb Garden Twist – Add fresh chopped dill, parsley, or chives to the filling for a bright, herby southern appetizer recipe.
How to Store and Make Ahead
Deviled eggs are a “make ahead, but not too far ahead” kind of snack. Here’s how I handle them when I’m juggling big holiday menus:
- Fridge storage: Place the filled pimento cheese deviled eggs in a single layer in a container and cover gently. Store in the refrigerator for up to 2 days.
- Separate components for longer storage: For the best texture, you can cook and peel the eggs up to 3 days ahead, store them whole, and keep the filling in a separate airtight container. Fill the egg whites the day you plan to serve.
- Freezing: I don’t recommend freezing deviled eggs; the whites turn rubbery and weepy once thawed.
- Serving from the fridge: Serve them chilled, straight from the refrigerator. If they sit out at a party, try to keep them under 2 hours, especially in warm weather.
Notes from My Kitchen
- Eggs and peeling: Using eggs that are 5–7 days old makes peeling much simpler. I try to buy my eggs the week before a big event just for this reason.
- Texture matters: The key to a dreamy, creamy deviled egg filling is really smashing the yolks well before you add everything else. Any big chunks will stay lumpy.
- Cheese size: Finely shredded cheddar folds into the filling more evenly than thicker shreds. If you only have thick shreds, chop them a bit with a knife first.
- Pimentos and moisture: Make sure the pimentos are well drained. Extra moisture can make the filling too loose and cause it to weep after chilling.
- Salt carefully: Since cheddar and mayo already have salt, start with a small amount and taste after mixing before you add more.
- Serving trick: If your stuffed egg halves wobble on the plate, slice a tiny sliver off the bottom of each egg white so they sit flat. It’s a small thing, but it makes your platter look neat and polished.
Frequently Asked Questions
Can I boil the eggs in an Instant Pot?
Yes, an Instant Pot works beautifully for hard boiled egg snacks—use the 5-5-5 method (5 minutes on high, 5 minutes natural release, 5 minutes in ice water).
Can I make this pimento cheese deviled eggs recipe without cream cheese?
You can; just replace the cream cheese with an extra tablespoon of mayonnaise or Greek yogurt. The filling will be a bit looser but still tasty.
How far ahead can I fill the eggs?
For the best look and texture, fill them up to 8 hours ahead. They’ll keep up to 2 days, but the tops can dry out a little.
What kind of cheddar works best?
Sharp or extra sharp cheddar makes the flavor stand out. Mild cheddar works, but the pimento cheese flavor will be softer.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts into the filling more smoothly. Pre-shredded cheese has anti‑caking agents that can make the filling a bit grainy.
How do I keep the filling from being too runny?
Drain the pimentos well, start with the lower amount of pickle juice, and add extra mayonnaise only if needed. If it still gets loose, stir in a little extra shredded cheddar.
Are these pimento cheese deviled eggs spicy?
As written, they’re mild with just a tiny warmth from the smoked paprika. If you skip the hot sauce, they’re very kid‑friendly.
Can I double this recipe for a big party?
Absolutely—just double all the ingredients. Use a large mixing bowl so you can mash and stir the yolks without spilling.
Final Thoughts
This Pimento Cheese Deviled Eggs Recipe brings together everything I love about Southern cooking: simple ingredients, bold flavor, and a whole lot of comfort. They’re creamy, tangy, a little cheesy, and right at home on any party table—from Sunday suppers to holiday buffets.
Give them a try, then let me know how they turned out for you—did your family eat them straight off the platter like mine does? And if you’re hooked on deviled eggs now, you might enjoy experimenting with classic deviled eggs or bacon ranch versions next.
Pimento Cheese Deviled Eggs
Ingredients
- 12 large eggs hard-boiled and cooled
- 3 tablespoons mayonnaise
- 2 tablespoons cream cheese softened
- 1 teaspoon Dijon mustard or yellow mustard
- 1 cup sharp cheddar cheese finely shredded
- 3 tablespoons pimentos chopped and well drained
- 1 teaspoon pickle juice or apple cider vinegar plus more to taste, if needed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste (about 1/8 teaspoon)
- hot sauce a few dashes, optional
- paprika or smoked paprika for garnish
- sliced green onion or chives for garnish, optional
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let the eggs sit for 12 minutes. Transfer to a bowl of ice water and chill for at least 10 minutes.
- Gently tap each egg on the counter to crack the shell all over, then peel under cool running water. Start from the wider end where the air pocket is if the shells are stubborn. Pat the peeled eggs dry.
- Using a sharp knife, slice each egg in half lengthwise. Carefully pop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter or deviled egg tray.
- Use a fork to mash the egg yolks until very fine and crumbly with no large lumps. The smoother the yolks, the creamier the filling will be.
- Add the mayonnaise, softened cream cheese, and Dijon mustard to the mashed yolks. Mash and stir until the mixture is smooth and well combined.
- Stir in the shredded sharp cheddar, chopped pimentos, 1 teaspoon pickle juice or apple cider vinegar, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and hot sauce (if using). Fold gently so the cheese stays in small shreds. The mixture should be thick but creamy.
- Taste the filling and adjust as needed. If it is too thick or crumbly, add a little more mayonnaise or a small splash of pickle juice or vinegar until silky. Add more salt, pepper, vinegar, or hot sauce to taste. Remember the flavors will mellow slightly as the eggs chill.
- Spoon or pipe the pimento cheese filling into each egg white half, mounding it slightly. For a neater presentation, transfer the filling to a piping bag fitted with a star tip, or use a zip-top bag with a corner snipped off.
- Lightly sprinkle the tops with paprika or smoked paprika. Garnish with sliced green onion or chives, if desired. Cover loosely with plastic wrap and refrigerate for at least 30 minutes to allow the filling to firm and flavors to meld.
- Serve the pimento cheese deviled eggs chilled as a party appetizer or side dish. Keep refrigerated and avoid leaving them at room temperature for more than 2 hours.
