Pimento Cheese Deviled Eggs
A classic dip stuffed into a classic recipe, Pimento Cheese Deviled Eggs are a fantastic way to spruce up your hard boiled eggs for spring. Easy to make and a fantastic addition to every spring or summer party.
Today we had the most beautiful spring day! I, actually, took some time off after shooting a salad to sit on the deck and bask in the sun for a bit. It was a much needed dose of vitamin D and made me so excited for the warm weather to stick around. Our backyard is a poop fest, seriously. If you follow me on Instagram, then you know we started the process of building a pool back in November. Little did I know that we would have a muddy mess to deal with all winter long…I know, first world problems. And Landon is drawn, like a magnet, to the 10 foot pile of topsoil that’s waiting for the landscapers. If you’ve ever seen Close Encounters of the Third Kind….it looks like that mountain. In my yard. For the past 5 months. Awesome-sauce. But the pool company has promised to be back soon and finish up so we can finally start growing some grass. Mud is totally overrated….unless you’re a six year old boy.
And as soon as the pool is done, the yard is green and the sun is blasting some heat down upon us…I’m planning a huge party. Everyone can come. Everyone. I’m going to be whipping up some fun cocktails and tasty nibbles like these Pimento Cheese Deviled Eggs. They’re very much like my Classic Deviled Eggs but with a bit of Pimento Cheese stirred in for good measure. Let me warn you….if you’re NOT a Pimento Cheese fan you will probably NOT like these eggs…but you could make these eggs instead. My husband is a Pimento Cheese hater and stuffed an egg in his mouth. That was fun to watch. 🙂
The base for my Pimento Cheese Deviled Eggs are hard cooked eggs…which you can make yourself but honestly, I’m not having much luck peeling. My friends at Eggland’s Best suggested “curing” your eggs for 10 days before hard boiling but we go through eggs so quickly here that we eat them way before that 10 days. So, sometimes I reach for the already peeled and hard boiled eggs that they have in the dairy department. That make things a ton easier and are perfect if you’re just making a small batch. Otherwise……this egg salad recipe is bonkers amazing. Now…get outside and soak up some Vitamin D….and don’t forget the sunscreen people.
Pimento Cheese Deviled Eggs
- 6 large eggs
- 1/3 cup mayonnaise
- 1/4 cup Pimento Cheese
- 1/4 teaspoon Tabasco sauce
- kosher salt and fresh ground pepper to taste
- chopped fresh chives
- Place the eggs in a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil. Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
- Carefully, peel the eggs and slice in half from top to bottom. Remove the yolks and place in a large bowl. Add the mayonnaise, pimento cheese and Tabasco to the yolks.
- Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
- Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
- Arrange the eggs on a platter and sprinkle with paprika. Garnish with chives if desired.
Assembled deviled eggs can be stored in an airtight container in the refrigerator for up to 24 hours.