Enjoy a fun Southern spin on a classic party appetizer.
Though I was a late bloomer when it comes to enjoying deviled eggs, I like to think I have more than made up for lost time by singing their praises all over FFF. I’ve also spent some time experimenting with different permutations of the classic dish, adding ingredients and using variations on the staple components. As a result of that trial and error, I present this recipe for pimento cheese deviled eggs!
Deviled eggs have been around since ancient Roman times, believe it or not, when hard-boiled eggs would be served alongside spicy sauces as a snack for the wealthy. Since then, they’ve made their way around the world. The Brits of the 18th century coined the term “deviled” to describe anything spicy, and though they aren’t always spicy anymore, the name deviled eggs has stuck. Today, any hard-boiled egg with mayo and spice mixed with its yolk qualifies as a deviled egg.
To make this simple snack even more addictive, I put a Southern spin on the filling with the addition of pimento cheese. The salty, savory cheese and the tang of the pimento peppers are a hard combo to resist and will take your blasé deviled egg dish from drab to fab.
Are Pimento Cheese Deviled Eggs Healthy?
Hard-boiled eggs are healthy in and of themselves. They contain plenty of key nutrients like choline, vitamin A, B vitamins, and folate. But that’s about where the health benefits of this recipe end. The rest of the ingredients solidify this snack as something more of an occasional indulgence.
The mayonnaise, cream cheese, Monterey Jack, and pimento cheese are high in saturated fat and calories, so they should be consumed in moderation. As it stands, though, this pimento cheese deviled egg recipe is suitable for low-carb, keto (provided the mayo is keto-friendly), vegetarian, and gluten-free eaters.
Pimento: A Southern Staple
Pimentos are small, red, heart-shaped peppers with mild spice and a slight sweetness. You’ll find them sold in jars at the grocery store, often stocked near the olives. Pimentos are diced up and used in pimento cheese, which is a classic delicacy around the South. It’s used for everything from a filling for sandwiches to a dip for crackers and crudités.
Pimento cheese is a combination of shredded cheddar and diced pimento peppers. You can find it as a spread, mixed with mayonnaise and cream cheese, or sometimes it’s available in block form. For this recipe, I used a block of pimento cheese and shredded it myself. However, if all you can find is the creamy spread version, you can use that instead and omit the additional mayo and cream cheese. You could also make your own Pimento Cheese!
How To Make Ahead And Store
To prep your pimento cheese deviled eggs ahead of time, you can boil your eggs and make your yolk mixture, storing each separately until you’re ready to serve. Once you’ve assembled your deviled eggs, keep them in an airtight container in the fridge to firm them up. Don’t leave them any longer than 1 day. In fact, I recommend making them the morning of the day you plan on serving them. Leftovers should go back in the airtight container and in the fridge, where they should keep for 1-2 days, no longer.
Serving Suggestions
As mentioned above, these pimento cheese deviled eggs would be delicious with some crumbled Air-Fryer Bacon on top. And if you have some pimento cheese left over, don’t let it go to waste! Use it to whip up a batch of Pimento Mac And Cheese or some delicious Pimento Grilled Cheese Sandwiches.
Ingredients
- 10 hard-boiled eggs peeled
- 3 tablespoons cream cheese
- 2 tablespoons mayonnaise
- 1/4 cup pimento cheese, shredded
- 1/4 cup Monterey Jack cheese shredded
- 2 tablespoons pimento peppers diced
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon chives, chopped
- 1 teaspoon parsley chopped
- Salt and pepper
Instructions
- Use a sharp knife to slice the peeled eggs in half, lengthwise.
- Carefully scoop the yolks out of the egg white and place them into the bowl of a blender. Then arrange the whites onto a plate.
- Add the rest of the ingredients into the bowl of the blender along with the egg yolks. Blend until smooth.
- Scoop the yolk mix into a piping bag.
- Pipe the yolk mix into the egg whites and decorate with the rest of the paprika.
Tips & Notes:
- Serve chilled. The time spent in the fridge will make the eggs easier to handle and allow the flavors to meld.
- Save some pimento peppers and use them as garnish, setting one atop each egg.
- If you aren’t bothered about the refined appearance the piping bag can provide, roughly mash your mix with a fork, leaving chunks of the cheese and pepper present. The change in texture might be appreciated.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment