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–+ servings

Pimento Cheese Deviled Eggs

A classic deviled egg mixture on top of a layer of pimento cheese. They're creamy & absolutely delicious!
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Total Time: 45 minutes
Servings: 24 deviled eggs

Ingredients

  • 12 large hard-boiled and peeled eggs (large grade A white eggs peel the easiest)
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 4 Tablespoons finely chopped dill pickle chips (or more depending on your preference)
  • 1 1/2 teaspoons dried chopped onions
  • 8 Tablespoons store-bought or homemade pimento cheese (about 8 oz)

For topping:

  • smoked paprika
  • dill pickle chips, quartered

Instructions

  • Boil your eggs and let rest until cool enough to handle.
  • Peel and halve the eggs lengthwise. Into a medium bowl or mini food processor, turn each egg over with the yolk facing the bowl. Gently press the top of the egg so the yolk falls out on its own.
  • Add the mayonnaise and mustard.  Blend or mash until smooth. Remove the blade if using food processor and fold in the pickles and onion flakes.
  • Fill a plastic bag with the egg yolk mixture. Fill a separate plastic bag with the pimento cheese. Cut off one corner of each bag.
  • Fill egg whites with about 2 teaspoons of the pimento cheese. Then top with 2 teaspoons of the yolk mixture. Sprinkle with smoked paprika. Top with a piece of pickle. Refrigerate overnight before serving.
  • Store covered in refrigerator up to 3 days.

Nutrition

Serving: 1 deviled egg | Calories: 150kcal | Carbohydrates: 2g | Protein: 9g | Fat: 11g