Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs- Hard boiled eggs are stuffed with a rich pimento cheese filling make these the perfect spring bite.

April 19, 2025 by Nicole Collins

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Today, we’re making Pimento Cheese Deviled Eggs!

I know you pretty much have to be a billionaire to be able to afford eggs these days. But, I’m here to say that I’m not going to let that stop me. We all know that my body is probably made up of at least 35% eggs at this point, so it is what it is. I love eggs. I’ll spend my whole grocery budget on eggs. And, that’s that!

If you’re with me on this, you’re going to love today’s recipe. And if you’re not with me on this, think of today’s recipe as a way to help you use up your leftover dyed Easter eggs. So really, this recipe is saving you money by preventing waste!

We’ll start by hard boiling half a dozen eggs. However, this recipe can easily be doubled, if needed. I know everyone has their tried and true way of hard boiling eggs, but my method has worked perfectly for me every single time for years and years. I start my eggs in a pot of cold water, bring the pot to a boil over high heat, then let the eggs boil for exactly 10 minutes. As soon as the 10 minutes is up, I drain the water while running cold water over the eggs, repeat that process a couple times, then let the eggs sit in the cold water for exactly 2 minutes. From there, we can peel off the shells, and work on the filling. As a side note, I also have noticed that it helps to use eggs that are a couple days old. The fresher the egg, the tighter the membrane inside which makes the egg harder to peel. And if the eggs are hard to peel, you’re likely going to end up with wonky craters all over your beautiful eggs. Nobody wants that!

We’ll carefully slice our hardboiled eggs in half horizontally, then pop the egg yolks out into the bowl of a small food processor. Along with the egg yolks, we’re going to all add the classic ingredients you’d find in pimento cheese: mayo, cream cheese, cayenne, garlic, and, of course, pimentos. Now, every single one of these components are pretty rich and heavy. So, we’re also going to add a little stone ground mustard to the party to help balance out some of that heaviness with a little acidity and tang.

Next, we’ll process the mixture until it’s smooth and creamy. Then, I like to transfer the mix to a piping bag to help easily fill our egg cavities. We’ll fill up the center of our hard boiled eggs. Then, we’ll garnish the eggs with some more pimentos, some Aleppo pepper, and some minced chives for color. I like to use Aleppo pepper as opposed to paprika, because I like the coarse texture it adds as well as the extra hint of smokiness it brings. That’s all there is to it! These are so simple!

These may be simple, but they’re also packing SO MUCH flavor. They’re rich. They’re decadent. They’re unique. You can fully taste the cheesy, peppery notes in the egg filling. And, I think they’re absolutely beautiful. I can’t think of anything else I’d want on my spring brunch table!

So tell me, do you think these deviled eggs are worth the investment? Because I sure do!

I hope you guys enjoy, and let’s eat!

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Pimento Cheese Deviled Eggs             

Serves: 12 eggs          Print

Ingredients:

• 6 eggs

• 2 tbsp whipped cream cheese

• 1 tbsp mayonnaise

• 1/8 tsp salt

• 1/8 tsp pepper

• 1/8 tsp garlic powder

• 1/16 tsp cayenne pepper

• ¼ cup sharp cheddar cheese, shredded

• ½ tbsp diced pimentos, drained

• 1 tsp stone ground mustard

• Additional pimentos, minced chives, and aleppo pepper, for garnish

Directions:

1. Hard boil the eggs: Place eggs in a medium saucepan. Cover with cold water until the water is at least a half inch above the eggs. Bring to a boil over high heat. As soon as the water starts to bubble, set a timer for 10 minutes. After 10 minutes, immediately drain the hot water out of the pot and run cold water over the eggs in the pot. Dump the first round of water and run cold water over the eggs again. Let the eggs sit in the cold water for 2 mins. Remove the eggs from the water, and carefully peel the shells off of the eggs.

2. Using a sharp knife, cut the eggs in half lengthwise. Gently scoop out the yolks, and place them in a small food processor. To the food processor, add cream cheese, mayo, salt, pepper, garlic powder, cayenne, cheddar, pimentos, and mustard. Process until smooth and creamy, scraping down the sides as necessary.

3. Using a piping bag with the tip cut off or a small spoon, fill the cavity of the eggs with the yolk mixture. Garnish each egg with one pimento, a sprinkle of minced chives, and a pinch of aleppo pepper, to taste. Serve immediately!
   

Recipe notes:

*Everyone has their own method for hard boiling eggs, but this is my fool proof method. The shells slide right off!

*I recommend shredding your own cheese instead of buying prepackaged shredded cheese for these. Freshly shredded cheese blends so much better than the pre-bagged stuff.

*I used the Tabitha Brown mini food processor from Target. It’s the perfect size!

*Keep leftovers in an airtight container in the fridge for 3-4 days.