Pimento Cheese Deviled Eggs

These Pimento Cheese Deviled Eggs are a creamy, cheesy twist on a classic appetizer that everyone will love!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Appetizer

Cuisine: Southern

For the Deviled Eggs:

12 large eggs hard boiled, peeled, and cut in half
1 cup mayonnaise
1 cup finely shredded cheddar cheese
4 ounce jar chopped pimentos drained very well (set 2 tablespoons aside for garnishing)
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Smoked paprika for topping (regular paprika may be substituted)
Green onions sliced thin; optional for garnishing

Instructions:

Begin by hard boiling the eggs. If you want to make this process even easier, consider using the Instant Pot Hard Boiled Eggs method. Once cooked, peel the eggs, cut them in half, and carefully remove the yolks into a mixing bowl.
In the mixing bowl with the yolks, add the mayonnaise, finely shredded cheddar cheese, drained pimentos (reserve 2 tablespoons for garnish), yellow mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Using a fork, mash and mix everything together until smooth and creamy.
Transfer the filling into a pastry bag or a zip-top bag, and snip off the corner. Pipe the mixture back into each egg white half, filling them generously.
Sprinkle the filled eggs with smoked paprika and top each with a few pieces of the reserved pimentos. If you like, add a sprinkle of sliced green onions for an added layer of flavor and color. Arrange them on a serving platter and serve!

Ensure your eggs are fresh for the best texture and flavor.
Do not skip draining the pimentos well to avoid a watery filling.
For even creamier filling, use a hand mixer to blend the yolks and other ingredients.
Chill the filled eggs for at least 30 minutes before serving to enhance the flavors.