These Pimiento Deviled Eggs are the perfect make-ahead deviled egg dish for any gathering, made with homemade pimiento cheese.Jump to Recipe
I joke a lot about growing up in city that I call “southern-adjacent.” St. Louis, my old hometown, has always firmly identified itself as midwestern, but it’s pretty impossible to ignore the southern influence. From gooey butter cake to deep fried ravioli to their obsession with BBQ and ribs, southern food and culture is pervasive in the city.
Of course, deviled eggs are one of those cross-over dishes that feel both midwestern AND southern. I’m clearly a fan of deviled eggs, having made beet pickled deviled eggs for this blog, lobster deviled eggs for Anolon, as well as green goddess deviled eggs and Old Bay crab and corn deviled eggs for Simply Recipes. That said, I never discovered pimiento cheese, a southern staple, until I was an adult. I of course, immediately became obsessed. I started putting it on everything, and that includes my deviled eggs!
What is pimiento cheese?
Pimiento cheese (sometimes called pimento cheese without the “i”) is a cheese spread made of cheddar cheese, mayonnaise and chopped pimiento pepper. Pimiento peppers are a sweet red peppers. Though pimiento cheese is easily purchased throughout the south already made, most folks will tell you that homemade pimiento cheese is far superior to any store-bought variety.
How long can you make these in advance?
Pimiento deviled eggs keep in the refrigerator, covered in an airtight container, for 2 days.
What’s the best way to transport deviled eggs?
Deviled eggs are awesome picnic or potluck dishes to bring to gatherings. But often they get squished in the transport! My favorite way to carry them to an event is to actually assemble them when I get there!
Scoop out the yolks and make the filling as per the recipe. Then spoon all the filling into a heavy-duty freezer ziplock bag. Push and squeeze the filling down into the corner of the bag, then seal it. Place the ziplock bag in the refrigerator.
Place all the egg white shells in a container and cover it as well. Then bring both the ziplock bag and the container of unfilled egg whites to your event. Once you’re at the gathering, plate the egg whites, snip a tiny corner of the ziplock bag with a pair of scissors, and squeeze and fill the egg whites!
Cheat with store-bought pimiento cheese!
Though I said that homemade pimiento cheese is far superior to store-bought pimiento cheese, if you want to cheat and make these deviled eggs fast, you can TOTALLY use the pre-made stuff. Just use 3/4 cup of quality pimento cheese in place of the cheddar, jack and cream cheese and omit the mayonnaise and chopped pimientos. Palmetto Cheese is one of the more popular store-bought options out there.
Looking for more egg recipes? Check out these!
- Perfect Soft Boiled Eggs
- Homemade Soy Sauce Ramen Eggs
- Vegetarian Breakfast Tacos with Egg and Mushrooms
- Easy Chinese Tea Eggs
- Bacon, Mushroom and Cheese Egg Frittata in a Pressure Cooker
Pimiento Cheese Deviled Eggs
- 6 hardboiled eggs
- 2 ounces grated sharp Cheddar cheese
- 2 ounces grated Pepperjack cheese
- 1/4 cup cream cheese about 2 ounces
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped pimiento peppers 2 ounces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- chives chopped
- pimiento peppers
- salt and pepper
- Peel and cut the hard-boiled eggs in half lengthwise.
- Place the Cheddar, Pepperjack, cream cheese, mayonnaise, mustard, pimiento peppers, salt and pepper in the bowl of a food processor. Process until combined.
- Scoop out of the egg yolks from the eggs and place yolks in the food processor. Process again until smooth. Place egg white shells on a serving platter.
- Scoop the filling into a frosting piping bag fitted with a circular tip. Pipe the filing into the egg white shells. You can also fill the egg whites with the filling with a spoon if you want. Garnish the top with chopped chives, some extra pimiento peppers and extra salt and pepper. Serve immediately.