As I’ve mentioned before, it is no secret that I LOVE anything with pimento cheese, and pimento cheese deviled eggs are certainly no exception! Ideal to serve during brunch, tailgating, baby showers or a summer picnic–your guests will be begging for this recipe! These will also take your BLOODY MARY garnish game to the next level–check it out here! EnJOY!


18 large eggs

8 oz. extra sharp cheddar cheese

1 block of cream cheese

1/2 cup Duke’s mayonnaise

1/2 cup pimento peppers, drained & chopped

1/4 cup chopped green onions

1 teaspoon freshly cracked black pepper

1/2 teaspoon salt

1/4 teaspoon cayenne

Dash of Tabasco


Place eggs in a large saucepan and cover with cold water, bring to a boil for 12 minutes. Transfer eggs to a bowl filled with ice cold water for 5 minutes. Carefully crack egg shells under cold water and dry with paper towels. Slice boiled eggs in half lengthwise and place the yolks in separate bowl. Using a food processor or blender, (this is essential as it makes the creamiest pimento cheese!) combine the egg yolks, cheddar, cream cheese and mayonnaise. Puree until smooth & creamy. Add peppers, onions, black pepper, salt, cayenne & Tabasco. Place pimento cheese filling in piping bag (a large ziplock bag works great, too!) and fill egg white slices with mixture.

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