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Pimiento & Cheese Deviled Eggs

 Pimiento & Cheese Deviled Eggs
Don't know what to do with your leftover Easter eggs? These crowd-pleasing beauties are the answer! They're ideal for a platter at a picnic or potluck. —Linda Foreman, Locust Grove, Oklahoma
12 ServingsPrep/Total Time: 20 min.


  • 6 hard-cooked eggs
  • 1/4 cup finely shredded sharp cheddar cheese
  • 2 tablespoons mayonnaise
  • 4 teaspoons diced pimientos, divided
  • 2 teaspoons Dijon mustard
  • 2 teaspoons finely chopped sweet onion
  • 1 small garlic clove, minced
  • Dash each salt and pepper


  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a
  • small bowl, mash yolks. Add the cheese, mayonnaise, 3 teaspoons
  • pimientos, mustard, onion, garlic, salt and pepper; mix well. Stuff
  • or pipe into egg whites. Garnish with remaining pimientos.
  • Refrigerate until serving. Yield: 1 dozen.
Nutritional Facts: 1 stuffed egg half equals 66 calories, 5 g fat (2 g saturated fat), 109 mg cholesterol, 90 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.