Remember last week when I was searching for some inspiration for a savory appetizer? Well, my friend Amanda chimed in with a suggestion to make deviled eggs. Oddly enough, the night before I had gone to bed thinking of the deviled eggs I’d eaten at Holeman and Finch in Atlanta the weekend before.

That settled it. Deviled eggs were going to be mine.

Not just any deviled eggs would do though. These had to be different. As luck would have it, I’d torn a page of recipes from a Country Living magazine on a recent visit to my parents’. The page contained about a dozen different twists on the traditional deviled egg, and pretty much all sounded fantastic.

Picking just one proved to be too difficult, so I settled on two versions for the party I was to attend. While I was happy with the end result of both, this Pimento Cheese version really rocked my socks off.

Great for potlucks in the winter or picnics in the summer, I have a feeling these will be making an appearance often on the buffet table!


Pimento Cheese Deviled Eggs

Makes 24 servings. From Country Living.


12 large eggs
2 tsp white vinegar
1/2 cup shredded cheddar cheese
3 oz (6 Tbsp) cream cheese, softened
1/4 cup mayonnaise
3 Tbsp diced pimientos
1/2 tsp dry mustard
1/4 tsp salt
1/2 tsp freshly ground pepper


In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.

Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.

To yolks, add cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.

Note: I’d never made deviled eggs in my life before this. While they weren’t difficult at all, the process of  peeling off a dozen egg shells took a bit longer than expected. I say this so, unlike me, you plan accordingly and aren’t racing to finish up right before you walk out the door to your potluck!

19 Responses to “Meatless Monday: Pimento Cheese Deviled Eggs”

  1. 1

    Annakate — December 19, 2011 @ 10:17 am

    I love this! Going to try to make these for my family party on Christmas eve. Thanks Beth!

    • Beth replied: — December 19th, 2011 @ 10:43 am

      Hope everyone enjoys! I’m making them again for our family Christmas dinner too :-)

  2. 2

    Jim Reams — December 19, 2011 @ 10:25 am

    Here’s an old restaurant trick: Put a good amount of salt in the water when you boil the eggs. The shells come right off.

    • Beth replied: — December 19th, 2011 @ 10:42 am

      Thanks for the tip Jim! I’m making these again this week for our family Christmas meal, and I really wasn’t looking forward to spending that much time peeling again!!

  3. 3

    Jessy — December 19, 2011 @ 10:40 am

    Two of my favorites! Will have to try this.

    On Thanksgiving I learned that running hard-boiled eggs under warm water (particularly if you pre-boiled them the night before) helps with the shelling. And in general, farm-fresh eggs seem to be much harder to shell than their store-bought counterparts. :(

    • Beth replied: — December 19th, 2011 @ 10:43 am

      That’s probably most of my problem then, because I use farm fresh eggs. Oh well, guess that’s the price I’ll have to pay because I’d rather have those than store-bought any day!

  4. 4

    Anne — December 19, 2011 @ 4:40 pm

    Hi, these deviled eggs looks really yummy. I want to let you know that I’ve selected you for the Versatile Blogger Award. You can find out about why I selected you and what you need to do in my link below.

    :) :) Have a great day:)

  5. 5

    Ally Garner — December 19, 2011 @ 5:43 pm

    I’ve made deviled eggs and pimento cheese thousands of times. Seriously. I actually think both are the first dishes I made that didn’t require my Easy Bake Oven. And yet I’ve never thought to combine the two. Good Lord, this is brilliant! Cannot wait to make these for our bowl game party on New Year’s Day! Thanks for sharing Beth – hope you’re enjoying your pregnancy & having a Merry Christmas!

    • Beth replied: — December 19th, 2011 @ 5:45 pm

      Thanks Ally & Merry Christmas to you too!!

  6. 6

    ErinsFoodFiles — December 20, 2011 @ 1:19 pm

    I second the previous commenter on types of eggs, and ease of peeling. Sadly, it seems the cheapest grocery story white shelled eggs tend to peel a LOT easier than my farmer’s market brown shelled eggs. :(

    These are what you made for the potluck, correct? What did you top then with? Proscuitto?

    • Beth replied: — December 20th, 2011 @ 1:26 pm

      The platter at the potluck was half filled with these pimento cheese eggs and half filled with another recipe that had prosciutto & caramelized onions. If you only got one & it had prosciutto, then you didn’t try these!

      I’ve had a request to post the other recipe too, so I’ll do it soon. Of the two variations I made, these were my personal favorite!

  7. 7

    Life by the Spoonful » NYE appetizers — January 7, 2012 @ 10:54 am

    […] recipes & have been itching to try my hand at deviled eggs since Beth brought these fabulous deviled eggs to our food blogger potluck last month. I don’t have a proper recipe for the ones I made […]

  8. 8

    Aria — January 30, 2012 @ 2:58 pm

    Hi! I am reading through and wanted to add my two cents worth on the peeling process. I understand that the older the egg is, the more ‘room’ there is in the shell. So older eggs are consequently easier to peel. My solution? Stick some of your farm fresh eggs in the back of the fridge for a few weeks before hard boiling them! Then there will be plenty of room for peeling!

  9. 9

    Katrina — April 7, 2012 @ 4:43 pm

    A couple more tips for peeling eggs especially if they are not older eggs, add a teaspoon of baking soda to the water and place in ice water after boiling. If possible buy your eggs a week before. Older eggs peel easier. Finally, once you get the filling ready, put it in a baggie, close it up and snip off one end. Squeeze out into the eggs through the hole you cut. It looks prettier. :0)

    • Beth replied: — April 9th, 2012 @ 5:48 pm

      Thanks for the tips Katrina! I actually attempted to do the baggie trick with the filling, but it kept getting clogged up so I gave up!

  10. 10

    Sherry — October 4, 2013 @ 10:49 pm

    Yum… I love pimentos, always looking for recipes with this item, THANKS Beth!

  11. 11

    Sherry — October 4, 2013 @ 10:50 pm


  12. 12

    Sherry — October 4, 2013 @ 10:57 pm


  13. 13

    Eat. Drink. Smile. &raquo, Meatless Monday: Pimento Cheese Deviled Eggs | Tastiest Recipe Reviews — April 18, 2014 @ 9:37 am

    […] Pimento Cheese Deviled Eggs – Hands down not the regular old fashioned deviled egg. I love the addition of the cheese and pimentos. I made a small batch for just 2. The filling is a little heavier than normal. So I lost 2 of the yolks and added a bit more mayonnaise. I found it to be a very nice change. It’s hands down in a class of its own. Tangy and sharp. This is a most enjoyable Recipe.Recipe link: […]

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