I still remember the first time I ever made deviled eggs for my family. It was Easter morning, and I was determined to impress my little ones with a classic recipe. As I carefully piped the filling into the halved egg whites, my kids’ eyes widened with excitement. And when they took their first bites, the room was filled with oohs and aahs. From that moment on, deviled eggs have been a staple at our family gatherings. But what really sets these apart is the addition of creamy pimento cheese – it’s a game-changer! So, without further ado, I’m sharing our favorite pimento cheese deviled eggs recipe with you.
What is Pimento cheese egg?
Deviled eggs are essentially hard-boiled eggs halved and filled with a rich, creamy mixture. But when you add pimento cheese to the mix, it takes the flavor to a whole new level. The tangy, slightly sweet cheese pairs perfectly with the yolks, creating a delightful contrast of textures and tastes. Plus, it’s an easy way to dress up a classic recipe for any occasion – whether that’s a holiday gathering, a potluck, or just a quick weeknight snack.
Why you’ll love this recipe?
I’ve made deviled eggs countless times, but this pimento cheese variation is by far the most popular. Here’s why: the flavor is incredible, the prep is super easy, and it’s budget-friendly, too! You can use store-bought pimento cheese or make your own (I’ll share my recipe below). The best part? It’s surprisingly versatile – you can serve it as an appetizer, side dish, or even as a light lunch. My family loves it when I make it for breakfast, too – the combination of eggs and cheese is a winner in my book!
How do you make Pimento cheese Deviled Eggs?
Quick Overview
Before we dive into the nitty-gritty, here’s a quick rundown of the process: boil the eggs, cool them, then fill them with the creamy pimento cheese mixture. Easy peasy, right? But trust me, it’s the details that make all the difference. So, let’s get started!
Ingredients
For the Main Batter:
– 6 large eggs, hard-boiled and peeled
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/4 cup chopped fresh chives or scallions
– Salt and pepper to taste
For the Filling:
– 8 ounces pimento cheese, softened (or homemade pimento cheese recipe below)
– 2 tablespoons mayonnaise
– 1 tablespoon chopped fresh chives or scallions
– Salt and pepper to taste
For the Glaze:
– 2 tablespoons milk or heavy cream
– 1 tablespoon melted butter
– 1 tablespoon grated cheddar cheese (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the egg halves on the prepared baking sheet, cut side up.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and horseradish until smooth. Stir in the chopped chives or scallions. Season with salt and pepper to taste.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the softened pimento cheese, mayonnaise, and chopped chives or scallions. Mix until smooth and creamy.
Step 4: Combine
Using a piping bag or a zip-top plastic bag with a corner cut off, pipe the pimento cheese mixture into the egg halves. You can also use a spoon to fill them, but piping is so much fun!
Step 5: Prepare Filling
Top each egg half with a dollop of the pimento cheese mixture. You can also add a sprinkle of grated cheddar cheese on top, if desired.
Step 6: Layer & Swirl
Use a spatula to create a decorative swirl on top of each egg half. You can also add a sprinkle of chopped chives or scallions for extra color and flavor.
Step 7: Bake
Bake the deviled eggs for 12-15 minutes, or until the filling is heated through and the tops are lightly golden brown.
Step 8: Cool & Glaze
Remove the deviled eggs from the oven and let them cool to room temperature. Drizzle the milk or heavy cream mixture over the top of each egg half, followed by the melted butter and grated cheddar cheese (if using).
Step 9: Slice & Serve
Once the deviled eggs have cooled, slice them in half and serve immediately. You can also refrigerate them for up to 24 hours and serve chilled.
What to Serve It With
These pimento cheese deviled eggs are perfect for any occasion, but here are some ideas for what to serve them with:
For Breakfast:
– Coffee or tea
– Fresh fruit salad
– Toast or English muffins
For Brunch:
– Mimosas or bloody Marys
– Quiche or frittatas
– Fresh fruit salad
As Dessert:
– Chocolate cake or brownies
– Fresh fruit salad
– Whipped cream or ice cream
For Cozy Snacks:
– Chips or crackers
– Fresh veggies with hummus
– Cheese and crackers
Top Tips for Perfecting Your Pimento Cheese Deviled Eggs
Here are some expert tips to help you perfect your pimento cheese deviled eggs:
Zucchini Prep:
– Use a mandoline or sharp knife to slice the zucchini into thin rounds.
– Remove excess moisture from the zucchini slices with a paper towel.
– Season the zucchini slices with salt and pepper to bring out the flavor.
Mixing Advice:
– Use a stand mixer or handheld electric mixer to mix the pimento cheese until smooth.
– Add the mayonnaise and chopped chives or scallions gradually, mixing until combined.
– Season the mixture with salt and pepper to taste.
Swirl Customization:
– Use a spatula to create a decorative swirl on top of each egg half.
– Add a sprinkle of grated cheddar cheese or chopped chives or scallions on top for extra color and flavor.
Ingredient Swaps:
– Use homemade pimento cheese recipe below in place of store-bought.
– Swap the mayonnaise with Greek yogurt or sour cream for a lighter version.
– Add diced jalapeños or hot sauce for an extra kick.
Baking Tips:Here are some tips for storing and reheating your pimento cheese deviled eggs:
Room Temperature:
– Store the deviled eggs at room temperature for up to 2 hours.
– Cover the baking sheet with plastic wrap or aluminum foil to prevent drying out.
Refrigerator Storage:
– Store the deviled eggs in an airtight container in the refrigerator for up to 24 hours.
– Keep the deviled eggs chilled until serving, as they can become soggy at room temperature.
Freezer Instructions:
– Place the deviled eggs in a single layer on a baking sheet lined with parchment paper.
– Freeze the deviled eggs until solid, about 30 minutes.
– Transfer the deviled eggs to an airtight container or freezer bag for up to 3 months.
Frequently Asked Questions
Yes, you can make this recipe gluten-free by using gluten-free mayonnaise and pimento cheese. Be sure to check the ingredient labels to ensure that all the ingredients are gluten-free.
No, you don’t need to peel the zucchini. In fact, the skin is packed with nutrients and fiber. Just be sure to wash the zucchini thoroughly before using it.
Yes, you can make this recipe as muffins. Simply divide the batter among 12 muffin cups and bake at 375°F (190°C) for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
You can adjust the sweetness level by adding more or less sugar to the recipe. If you prefer a less sweet deviled egg, you can also use a small amount of honey or maple syrup.
You can use a variety of glazes or toppings instead of the milk or heavy cream mixture. Some options include melted butter, grated cheese, chopped herbs, or even a drizzle of hot sauce.
Final Thoughts & Conclusion
And that’s it, folks! I hope you’ve enjoyed this recipe for pimento cheese deviled eggs as much as I have. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite. So, go ahead and give it a try – I promise you won’t be disappointed!
Pimento Cheese Deviled Eggs
Ingredients
Main Ingredients
- 12 large eggs eggs
- 1 cup mayonnaise
- 1 cup finely shredded cheddar cheese
- 4 ounce jar chopped pimentos
- 1 teaspoon yellow mustard
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Hard boil 6 large eggs (plus I suggest at least 2 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle or pot, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
- Halve the hard-boiled eggs vertically; set aside.
- Place the yolks in a medium bowl and to it, add the mayo*, shredded cheese, pimentos, mustard, Worcestershire sauce, garlic powder, salt, pepper, and mash to combine.
- Carefully spoon the filling mixture into the center of each egg. I use a small spoon although you can use a piping bag and large round tip however that is too fussy for me. Repeat until all empty egg whites are filled.
- Evenly sprinkle each deviled egg with paprika, add a pimento or two for garnishing, and optionally garnish by sprinkling green onions and serve immediately. Eggs are best served fresh but will keep airtight in the fridge for up to 2 days although they will not look as pretty and the filling mixture may turn runnier as time passes. (See Notes for Make Ahead Directions)
