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Pimiento & Cheese Deviled Eggs Recipe

Pimiento & Cheese Deviled Eggs Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings


  • 6 hard-boiled large 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


  • 1. 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: 66 calories, 5g fat (2g saturated fat), 109mg cholesterol, 90mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

Reviews for Pimiento & Cheese Deviled Eggs

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belle770 User ID: 4333094 106337
Reviewed Jun. 28, 2011

"Outstanding recipe! I liked it much better than "regular" deviled eggs. I did not have a sweet onion, so I omitted it completely. The mustard was just a bit too spicy for me so I added about 1/2 tsp sugar. They were delicious and gone within a few minutes!!"

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