Pimiento Cheese Deviled Eggs Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

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.

  • 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
  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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