Pimento Cheese Deviled Eggs (Printer-Friendly)
Southern-style deviled eggs blended with cheddar and pimentos for a delicious, creamy, and lightly spicy appetizer.
# What You’ll Need to Cook:
→ Egg Base
01 -
6 large eggs, hard-boiled, peeled
→ Filling
02 -
60 ml mayonnaise
03 -
40 g sharp cheddar cheese, finely shredded
04 -
1 teaspoon yellow mustard
05 -
1/2 teaspoon Worcestershire sauce
06 -
1/4 teaspoon garlic powder
07 -
1/8 teaspoon freshly ground black pepper
08 -
30 g diced pimentos, drained
→ Garnish
09 -
Smoked paprika, for sprinkling
10 -
3 g thinly sliced green onions
11 -
Reserved diced pimentos, for topping
# Steps to Prepare:
01 -
Place eggs in a saucepan, cover with cold water by 2 cm, and bring to a simmer. Cook for 10 minutes, transfer to ice water, and cool completely. Peel eggs.
02 -
Slice eggs lengthwise and carefully remove yolks. Transfer egg yolks to a mixing bowl; arrange egg whites cut side up on a serving platter.
03 -
Mash yolks with a fork until smooth. Add mayonnaise, cheddar cheese, mustard, Worcestershire sauce, garlic powder, black pepper, and most of the pimentos (reserving a few for garnish). Mix until fully combined and creamy.
04 -
Spoon or pipe the prepared filling evenly into the hollowed egg whites.
05 -
Sprinkle the deviled eggs with smoked paprika, reserved diced pimentos, and sliced green onions. Serve chilled.
# Extra Cooking Tips:
01 -
Prepare the filling and egg whites up to a day ahead; store separately and assemble close to serving time for best texture.
02 -
Adjust mayonnaise quantity for a thicker or lighter filling consistency.
03 -
For added spice, garnish with hot sauce or crispy bacon bits.