Pimiento Cheese Deviled Eggs Recipe

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For my mother's 92nd birthday, we had deviled eggs topped with pimientos as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12 servings


  • 6 hard-cooked large eggs
  • 1/4 cup finely shredded sharp cheddar cheese
  • 2 tablespoons mayonnaise
  • 4 teaspoons diced pimientos, drained
  • 2 teaspoons finely chopped sweet onion
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional diced pimientos and finely shredded sharp cheddar cheese

Nutritional Facts

1 stuffed egg half (calculated without additional pimientos and cheese): 67 calories, 5g fat (2g saturated fat), 96mg cholesterol, 128mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.


  1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe into egg whites. Sprinkle with additional pimientos and cheese. Refrigerate, covered, until serving. Yield: 1 dozen.
Originally published as Pimiento Cheese Deviled Eggs in Taste of Home Christmas Annual Annual 2017, p14

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