Pimento Cheese Deviled Eggs
Pimento Cheese Deviled Eggs offer a delightful Southern twist on a classic appetizer. Creamy and tangy, these eggs are filled with a luscious mixture of pimento cheese and seasonings, making them perfect for any gathering. Their vibrant colors and rich flavors are sure to impress your guests, ensuring they’ll be the star of your next event.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Ingredients
Scale
- 6 large eggs
- 1 cup pimento cheese
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- ½ tsp salt (to taste)
- ¼ tsp black pepper (to taste)
- ½ tsp smoked paprika (optional)
- Chopped chives (for garnish, optional)
Instructions
- 1. Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Cover and remove from heat; let sit for 10-12 minutes. Transfer to an ice bath.
- 2. Peel the Eggs: Once cooled, gently crack each egg and peel under running water for easier removal.
- 3. Prepare the Filling: In a mixing bowl, mash yolks until crumbly. Add pimento cheese, mayonnaise, Dijon mustard, salt, pepper, and paprika; mix until creamy.
- 4. Fill the Egg Whites: Spoon or pipe the filling into each egg white half, mounding it generously.
- 5. Garnish and Serve: Top with chopped chives if desired. Arrange on a platter and enjoy!
Nutrition
- Serving Size: 1 egg half
- Calories: 95
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
Keywords: For creamier filling, use a food processor to mix ingredients. To customize heat levels, add diced jalapeños or hot sauce to the filling. Store leftovers in an airtight container in the refrigerator for up to three days.