Food and Recipes Dish Deviled Eggs Pimiento Cheese Deviled Eggs 4.0 (1) 1 Review Southerners will put pimiento cheese on anything—and for good reason. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on October 18, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason Active Time: 15 mins Total Time: 35 mins Servings: 12 Just like bacon, Pimiento cheese makes everything it touches 50 to 75 percent better, right? Here, it jazzes up classic deviled eggs with its trademark ingredients—tangy sharp Cheddar cheese and faintly sweet diced pimiento peppers. If you’d like an extra kick, add a dash of cayenne pepper to the filling. These will be an instant hit at your next party or potluck. Cook Mode (Keep screen awake) Ingredients 6 large eggs Ice 3 Tbsp. mayonnaise 1 tsp. yellow mustard 2 Tbsp. drained diced pimientos (from 1 [4-oz.] jar diced pimientos) 1 tsp. onion powder 1/4 tsp. kosher salt 1 1/2 oz. extra-sharp Cheddar cheese, shredded (about 6 Tbsp.), divided 1/4 tsp. smoked paprika or crushed red pepper Directions Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl. Add pimientos, onion powder, salt, and 3 tablespoons of the cheese. Stir well to combine. Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Sprinkle evenly with remaining 3 Tbsp. cheese; sprinkle evenly with smoked paprika or crushed red pepper. Serve immediately, or store in an airtight container in refrigerator up to 3 days. Rate It Print