Pimento Cheese Deviled Eggs

These deviled eggs were a big hit at our last Easter party. Everyone kept on having “just one more.” If you love deviled eggs and pimento cheese, this recipe is a keeper! The flavor of the pimento cheese works so well with the deviled eggs. Sharp cheese, tangy pimentos, creamy mayonnaise, and sour cream mixed with the yolks give them a unique texture and flavor. It adds some pizzaz to deviled eggs.

How to make Pimento Cheese Deviled Eggs

Ingredients

• 12 hard-boiled eggs
• 6 ounces shredded sharp cheddar cheese
• 2 tablespoons pimentos (or one small jar)
• 3 tablespoons mayonnaise
• 1/2 cup sour cream (may want to use a little less for a drier mix)
• 1/8 teaspoon black pepper
• 1/2 teaspoon Kosher salt

Garnishings

• 1 teaspoon paprika (I used Spanish paprika)
• 3-4 tablespoons pimento’s
• 1/2 teaspoon cayenne pepper (optional)

Directions

1. Boil eggs.
2. Allow eggs to cool to room temperature and peel the shells from the eggs.
3. Slice hard-boiled eggs in half (length). Remove yolk and place into a medium bowl. Mash yolks up with a fork.
4. Grate cheese and place in the bowl.
5. Add remaining ingredients and mix well.
6. Divide the mix among the egg whites.
7. Garnish with pimento’s, paprika and cayenne pepper (optional).
8. Arrange on a platter and serve.

Tip for Peeling Eggs:

Gently tap each egg all over on a hard surface to crack the shell. Start peeling under cold running water. The water helps to get under the shell and makes peeling easier. Peel the eggs carefully, removing all pieces of shell. If you find that the eggs are sticking to the shell, try peeling them while submerged in water. Older eggs (a few days old) generally peel much easier than very fresh eggs. Perfectly peeled eggs are essential for visually appealing deviled eggs.

Tips to make in advance: If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made. Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them. However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.