Pimento Cheese Deviled Eggs
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.
Ingredients:
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
Directions:
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!
I love this! Going to try to make these for my family party on Christmas eve. Thanks Beth!
Hope everyone enjoys! I’m making them again for our family Christmas dinner too :-)
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.
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!!
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. :(
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!
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:) :) Have a great day:)
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!
Thanks Ally & Merry Christmas to you too!!
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?
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!
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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!
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)
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!
Yum… I love pimentos, always looking for recipes with this item, THANKS Beth!
LOVE
THIS
:)
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To avoid having to peel the egg shells off, you can purchase already cooked and peeled eggs at the grocery store. Usually found in the deli section. Big time saver.
i am glad that you have included the recipe for this dish. I can’t wait to try this out for my children to eat. thank you again, and i hope you’ll be doing more blogs for us to enjoy baking.