Deviled Eggs with Pimento Cheese
Classic deviled eggs get a Southern twist with creamy pimento cheese folded into the yolk filling. A quick, crowd-pleasing appetizer or snack.
- Total time
- 25 min
- Servings
- 6
- Calories
- 140
- Protein
- 6g
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 3 tbsp pimento cheese spread
- 1 tsp Dijon mustard
- ½ tsp paprika
- ¼ tsp salt
Instructions
- 1
Place the 6 eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain and cool in ice water for 5 minutes.
- 2
Peel the eggs and slice in half lengthwise. Scoop the yolks into a bowl and set the whites aside on a plate.
- 3
Mash the yolks with a fork. Add the 3 tbsp mayonnaise, 3 tbsp pimento cheese, 1 tsp Dijon mustard, and 1/4 tsp salt. Stir until smooth and creamy.
- 4
Spoon or pipe the filling into the egg whites. Sprinkle with the 1/2 tsp paprika. Serve chilled or at room temperature.
Tools you’ll need
- saucepan
- mixing bowl
- fork
- knife
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