Pimento Cheese Deviled Eggs
Creamy, cheesy, and delicious Pimento Cheese Deviled Eggs perfect for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 large eggs hard boiled, peeled and cut in half
- 1 cup mayonnaise
- 1 cup finely shredded cheddar cheese
- 4 ounce chopped pimentos drained very well (set 2 tablespoons aside for garnishing)
- 1 teaspoon yellow mustard
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- Smoked paprika for topping (regular paprika may be substituted)
- Green onions sliced thin; optional for garnishing
Instructions
Preparation Steps
- Hard boil 12 large eggs. For perfect hard-boiled eggs, place eggs in a pot, cover with 2 inches of cold water, and bring to a rolling boil. Turn off heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath for 5-10 minutes. Peel under running water.
- Halve the hard-boiled eggs vertically and scoop out the yolks into a medium bowl. Set aside the egg white halves.
- Add mayonnaise, shredded cheddar cheese, drained chopped pimentos (reserve 2 tablespoons for garnish), yellow mustard, Worcestershire sauce, garlic powder, salt, and pepper to the bowl with the egg yolks. Mash until well combined.
- Carefully spoon the yolk mixture into the center of each egg white half.
- Evenly sprinkle each deviled egg with smoked paprika, add a reserved pimento or two for garnishing, and optionally sprinkle with sliced green onions. Serve immediately.
Notes
Eggs are best served fresh. They can be stored airtight in the refrigerator for up to 2 days, but may become less visually appealing and the filling might become runnier.