Pimento Cheese Deviled Eggs

Deviled eggs get a southern twist with these easy and delicious Pimento Cheese Deviled Eggs!

Prep Time 15

Cook Time 10

Ice Bath 10

Total Time 35

Servings deviled eggs

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

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.

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.