Make ’em creamy and spicy with this easy-to-follow recipe for Pimento Cheese Deviled Eggs—pimento peppers combine with a variety of cheeses to put a fun spin on the pre-meal staple.
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Though I was a late starter when it comes to 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, adding ingredients, using varieties of the staples. As a result of that trial and error I have for you today this recipe for Pimento-Cheese Deviled Eggs!
Deviled eggs have been around since Roman times, when hard-boiled eggs would be opened and served with spices. The Brits of the 18th century coined the term ‘deviled’ to describe anything spicy. The Deviled Egg has gone through some changes over the years and these days, any hard-boiled egg with mayo and spice mixed with its yolk qualifies.
To learn about this Pimento-Cheese flavor, one need only look at its name. Pimento cheese and pimento peppers mixed with Monterey Jack cheese make this a standout variation even when compared to my Healthy Deviled Eggs with Greek Yogurt and Easter Deviled Chicks (cute though they are).
Are Pimento Cheese Deviled Eggs Healthy?
Hard-boiled eggs are healthy. They contain minerals, protein, and vitamins. Plus, while they contain cholesterol, it’s dietary cholesterol and not blood cholesterol (i.e., the kind you need to pay closer attention to). The mayonnaise, made predominantly from egg, is high in calories and fat, which isn’t necessarily a bad thing if your particular diet approves of their inclusion. If you’re concerned about the recipe’s nutritional value, you could incorporate elements of my Deviled Egg with Greek Yogurt. As it stands, this Pimento Cheese Deviled Egg recipe is suitable for low-carb, keto (provided the mayo is keto-friendly), vegetarian, and gluten-free diets.
What Is Pimento?
Pimento is a type of pepper, which is included in this recipe. You’ll sometimes hear them called cherry peppers or sweet peppers on account of their red, heart-shaped appearance and slightly sweet finish. The cheese that bears its name is a Southern recipe that combines shredded cheddar, pimento peppers, and mayonnaise. Those wanting to use it as a spread will also use cream cheese. For this recipe though, we’re going to use a block of pimento cheese, which can then be shredded and THEN mixed with cream cheese.
INGREDIENTS
- 10 hard-boiled eggs, peeled
- 3 tbsp cream cheese
- 2 tbsp mayonnaise
- ¼ cup pimento cheese, shredded
- ¼ cup Monterey Jack, shredded
- 2 tbsp pimento peppers, diced
- 1 tsp hot sauce
- 1 tsp paprika
- 1 tsp chives, chopped
- 1 tsp parsley, chopped
- salt and pepper
INSTRUCTIONS
Slice
Use a sharp knife to slice the hard-boiled eggs in half lengthwise.
Scoop
Carefully scoop the yolks out of the egg whites and place them into the bowl of a blender. Then arrange the whites onto a plate.
Blend
Add the rest of the ingredients into the bowl of the blender along with the egg yolks. Blend until smooth.
Scoop
Scoop the yolk mix into a piping bag.
Pipe
Pipe the yolk mix into the egg whites and decorate with the rest of the paprika.
DEVOUR!
Tips & Tricks to Making a Perfect Pimento Cheese Deviled Egg
- Consistency is key with the yolk filling. Blend until totally smooth. Remember, it needs to come out of a piping bag.
- Serve chilled. The time spent in the fridge will make the eggs easier to handle and allow the flavors to meld.
- Use fresh, free-range eggs. If you’re like me, you’ll taste the difference freshness makes.
- 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.
FAQs
Water in a pot is the traditional method, though I’m using either the air fryer or steaming methods more these days. It makes peeling a cinch.
You can make one! Cut a bottom corner off a small plastic bag (e.g., a Ziploc bag) and fill with the egg filling. Then gently squeeze it out and into the egg whites as you would with a piping bag.
Garlic powder, grated onion, dill pickle juice, Worcestershire sauce, and vinegar will work. If you want a truly powerful taste, add a bit of horseradish. Or if you’re after something slightly more substantial, try cooked bacon bits.
Apart from the aforementioned chopped pimento peppers, try sliced green onions or green olives. If you want a bit of crunch, crumble up some Ritz crackers and sprinkle it atop each egg.
How To Prep and Store Pimento Cheese Deviled Eggs
To prep your Pimento Cheese Deviled Eggs, you can boil your eggs and make your yolk mix then store 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 a 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 a day or two, no longer.
Ingredients
- 10 hard-boiled eggs peeled
- 3 tbsp cream cheese
- 2 tbsp mayonnaise
- ¼ cup pimento cheese shredded
- ¼ cup Monterey Jack shredded
- 2 tbsp pimento peppers diced
- 1 tsp hot sauce
- 1 tsp paprika
- 1 tsp chives chopped
- 1 tsp parsley chopped
- salt and pepper
Instructions
- Use a sharp knife to slice the 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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