Deviled eggs get a southern twist in these tasty Pimento Cheese Deviled Eggs! They’re so quick and easy to make using staple pantry and fridge ingredients.
Southern hospitality is serving up a batch of these deviled eggs to your guests… they’re perfect for holiday gatherings, game day get-togethers, and potlucks.
Ingredients Notes
- Hard-boiled eggs: Use your favorite method for hard-boiling. I’ll share my favorite method in the notes section of the recipe card at the bottom.
- Mayonnaise
- Pimentos: Jarred diced pimentos (drained).
- Cheese: I use shredded sharp cheddar, but feel free to use your favorite cheese.
- Hot pepper sauce
- Seasonings: Salt, black pepper, garlic powder, and smoked paprika.
- Fresh chives: Optional garnish, but I highly recommend!
How to Prepare
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
Step 1: Peel and slice eggs in half lengthwise.
Step 2: Remove the yolks from the eggs and mash them in a bowl using a fork until crumbly.
Step 3: Add mayo, hot sauce, salt, pepper, and garlic powder, stirring until combined.
Step 4: Stir in cheese and pimentos.
Step 5: Use a piping bag to squeeze the mixture into the egg whites (or spoon the mixture into the egg whites using a spoon).
Step 6: Sprinkle with smoked paprika and chives (if desired).
Recipe Variations
Add your own creative spin to these deviled eggs – here are a few ideas:
- Add sweet pickle relish
- Add onion powder
- Add dijon mustard
- Top with crumbled cooked bacon
Helpful Tip
When slicing the peeled eggs lengthwise, wipe the blade of the knife clean with a damp paper towel (removing any stuck-on yolks) between each cut to make the slices clean and free of yolk residue.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
More Deviled Eggs You’ll Love
Pimento Cheese Deviled Eggs
Ingredients
- 6 hard-boiled eggs *Please see note at bottom for hard-boiling cooled, peeled, and sliced lengthwise
- ¼ cup mayonnaise more or less, to desired consistency
- Dash hot pepper sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup shredded sharp cheddar cheese 1 ounce
- 2 tablespoons jarred diced pimentos drained
- ⅛ teaspoon smoked paprika
- 1 tablespoon chopped fresh chives optional garnish
Instructions
- Remove yolks from eggs and place in a medium bowl. Mash yolks with a fork until crumbly.
- Add mayonnaise, hot sauce, salt, pepper, and garlic powder. Stir until smooth and combined.
- Gently stir in shredded cheese and pimentos until combined. Taste and season with extra salt, pepper, or garlic powder (if desired).
- Place mixture into a piping bag (or a zip-top bag with the corner tip cut off) and squeeze into egg whites (or spoon mixture into egg whites using a spoon).
- Sprinkle with paprika and chopped chives.
Notes
- To hard-boil eggs on the stovetop:
- 1. Bring a medium to large saucepan of water to a rapid boil. Ensure there is enough water to cover the eggs by at least 1 inch. Using a set of tongs or a slotted spoon, very carefully place the eggs (straight from the fridge) in the boiling water. Reduce/adjust the heat as necessary to maintain a gentle boil/rapid simmer. Boil for 10 minutes (for large eggs).
- 2. Using tongs or a slotted spoon, carefully transfer the eggs to a large bowl of ice water and let them rest in the ice bath for 10 minutes.
- Storage: Store in an airtight container in the fridge for up to 2 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 2014. Updated with new photos, new text, and recipe slightly revised March 2026.
Valerie | From Valerie's Kitchen
You and your deviled eggs! Your Bacon Horseradish Deviled Egg recipe is the one that drew me to your site way back and these look equally amazing. LOVE your new design 🙂