Pimento Cheese Deviled Eggs
Pimento Cheese Deviled Eggs are the kind of appetizer that disappears fast at any gathering. Creamy, tangy, and just a little nostalgic, they bring a fun Southern-style twist to a classic platter.
Ingredients
- 6 large eggs hard-boiled and cooled
- 3 tablespoons mayonnaise
- 2 tablespoons cream cheese softened
- 2 tablespoons shredded cheddar cheese
- 2 tablespoons pimentos finely diced, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika plus more for garnish
- salt and black pepper to taste
- fresh chives or parsley optional for topping
Instructions
- Slice each egg in half lengthwise and gently remove the yolks. Place the whites on a serving plate and put the yolks in a medium bowl.
- Mash the yolks with mayonnaise, cream cheese, cheddar, pimentos, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the filling into the egg whites. A piping bag gives a pretty finish, but a small spoon works just fine.
- Sprinkle the tops with a little paprika and add chives or parsley if you like. Chill for at least 20 minutes before serving so the filling firms up and the flavors settle together.
Notes
For the best texture, make sure the eggs are fully cooled before filling them. Drain the pimentos well so the filling stays creamy, not watery. If you are making these ahead, keep the egg whites and filling separate until shortly before serving.