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Pimento Cheese Deviled Eggs

Mmmm…. These little babies are quite delectable.

I had some leftover Pimento Cheese, and while making Mama some deviled eggs for her party tomorrow, I thought I’d plop some in. Deviled Eggs in this house will never come with out pimento cheese now… They are THAT good.

To start, here is how I boil my eggs:

Put all eggs in pot, in a single layer. Add cold water to the very tops of the eggs. Place on stove over high heat and wait till water comes to a boil. As soon as the water is boiling place a lid on and turn the stove OFF. Let sit 8 minutes, covered. No peaking! When 8 minutes is up, pour out water and let sit in sink till cool.

When I’m peeling my eggs, I use a little “tap and roll” action. I tap the egg gently on a hard surface, and with my hand, gently roll back and forth. Then, starting at the bottom of the egg, with cold water running over, I peel. Takes no time at all to get the shell off!






 Pimento Cheese Deviled Eggs


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Pimento Cheese Deviled Eggs

  • Author: Ashley @ Sweetpea Lifestyle


A delicious, cheesy, creamy twist on an old favorite.


  • This is for 20 deviled eggs, 10 whole eggs
  • 10 hard boiled Eggs, cut in half, yellow yolk removed
  • 2 Tbs Mayo
  • 1/2 cup Pimento Cheese – make your own!
  • Salt & Pepper, to taste


  1. Combine mayo and pimento cheese with egg yolks. Adding salt and pepper if necessary.
  2. Spoon over egg whites. The filling will double in size! So, fill those bad boys up!
  3. Place on serving dish and let sit for a few hours in the fridge. Over night is even better!

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One Comment

  1. Deviled eggs AND pimento cheese..two of my favorites! Thanks for the recipe! Can't wait to try. 🙂



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