Pimento Cheese Deviled Eggs 30 Minutes

These are great to make ahead of time and everyone loves them!

I am so excited to partner with Cabot Cheese during their 100th year as a co-operative this year to share their cheese selections. Cabot cheeses are naturally lactose free, naturally aged and truly delicious!

We love deviled eggs from a good ol’ classic recipe to dill pickle deviled eggs. It seems these bundles are always a hit. Another snack we MUST have at parties is pimento cheese so naturally this mash up was bound to happen!

Cheese for Pimento Cheese

Pimento cheese is loaded with flavor and most of it comes from both a quality cheddar cheese and pimentos! Since this recipe doesn’t have a lot of ingredients, I try to make sure I’m using great quality for the best flavor.

The addition of Cabot Seriously Sharp Cheddar in this recipe and takes the filling in these eggs to the next level! It’s light and creamy yet rich and decadent all at the same time.

How To Make Deviled Eggs

Prepare hard boiled eggs. Cool completely in ice water and peel.
Slice eggs in half lengthwise with a sharp knife. To keep them as clean as possible, I like to wipe the yolk off of the knife between each cut.
Remove yolks and place in a food processor with remaining ingredients in the recipe below, except the pimentos and cheese. Pulse until smooth, then fold in the pimentos and cheese before adding mixture to a piping bag. You can skip the food processor and mash it by hand but the food processor makes it extra creamy.
Pipe mixture into each egg white and top with a sprinkle of paprika and chives for garnish!

To Make Ahead of Time

The reason pimento cheddar deviled eggs are such a great dish for get togethers and parties, is that they are great made well ahead of time. If you are travelling with them, I like to prepare the filling and fill the eggs once I arrive so I don’t worry about squishing them along the way!

Tip: Process yolks just until smooth. Over processing can cause the mayonnaise to separate and become grainy.

Refrigerator: Just prepare as directed and refrigerate covered for up to 2 days.

Freezer: Raw eggs can be frozen well, but cooked eggs aren’t great once frozen. Frozen and defrosted egg whites can become watery and rubbery when defrosted, and egg yolks will become grainy.

More Delicious Holiday Appetizers

Candied Bacon – great on everything
Brown Sugar Bacon Wrapped Smokies – always gone first
Jalapeno Popper Dip (Video) – make ahead!
How to Make a Charcuterie Board – so much fun
Bacon Wrapped Jalapeno Poppers (Grilled) – so flavorful