Introduction
You’re about to blend two classic Southern staples into one irresistible appetizer. These Pimento Cheese Deviled Eggs combine the creamy, smoky flavor of pimento cheese with the timeless appeal of deviled eggs, creating a crowd-pleasing dish that’s perfect for picnics, parties, or any spring gathering.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 deviled egg halves
Ingredients
- 6 hard boiled eggs (, chilled)
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon Kosher salt
- Dash ground white pepper
- 3 tablespoon pimento cheese dip
- Chives (, chopped)
Instructions
- Carefully peel the chilled hard boiled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving plate.
- To the yolks, add the mayonnaise, white vinegar, Dijon mustard, Kosher salt, and ground white pepper. Mash and mix with a fork until very smooth.
- Fold in the pimento cheese dip until just combined and evenly distributed throughout the yolk mixture.
- Spoon or pipe the yolk filling evenly into the wells of the egg white halves.
- Garnish each deviled egg with a sprinkle of chopped chives. Serve immediately or chill until ready to serve.
Variations
- Smoky Finish: Lightly dust the tops with smoked paprika for a visual pop and extra smoky flavor.
- Extra Texture: For a chunkier, more rustic filling, mash the yolks less finely before mixing in the other ingredients.
- Tangy Twist: Add a tiny extra dash of white vinegar directly to the finished filling for a brighter, more pronounced tang.
- Elegant Presentation: Use a piping bag with a star tip to create a beautiful, swirled filling in each egg white half.
Tips for Success
- For perfectly centered yolks and easier peeling, start your eggs in cold water, bring to a boil, then cover and remove from heat for 12 minutes before shocking in an ice bath.
- Use a very sharp knife and wipe it clean between cuts for the cleanest slices through the egg whites.
- For the smoothest filling, press the cooked egg yolks through a fine-mesh sieve before mixing with the other ingredients.
- Let your filling chill for 10-15 minutes after mixing if it seems too soft; this makes it easier to pipe or spoon neatly.
Storage & Reheating
Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. For best results, store any leftover filling separately in a piping bag or sealed container and fill the whites just before serving. Deviled eggs are served cold and should not be reheated.
FAQ
Can I make the hard boiled eggs ahead of time?
Absolutely. You can boil and peel the eggs up to 2 days in advance. Keep them whole and stored in a sealed container in the fridge until you’re ready to make the filling.
What can I use if I don’t have white pepper?
The recipe calls for white pepper primarily for its flavor and to avoid black specks in the filling. You can substitute a very small dash of black pepper, understanding the filling will have visible flecks.
My pimento cheese dip is very thick. Will this be a problem?
Not at all. A thicker dip will create a heartier, richer filling. If it’s extremely thick, you may want to mix it with a spoon first to loosen it slightly before folding it into the yolk mixture.
Can I use store-bought pimento cheese spread?
Yes, any prepared pimento cheese dip or spread will work perfectly in this recipe, as it’s the ingredient called for.
Why use vinegar and mustard if the pimento cheese already has flavor?
The vinegar and Dijon add essential brightness and depth that balance the richness of the mayonnaise and cheese, creating a more complex and classic deviled egg flavor profile.
How do I keep my egg whites from sliding on the plate?
If your plate is very smooth, you can place a small damp paper towel underneath your serving plate liner, or use a deviled egg carrying tray with indentations to hold each half securely.
