Spring celebrations (specifically Easter and Derby Day) just don’t feel complete without deviled eggs! I wanted to elevate my basic recipe for our annual Kentucky Derby party this year, so I decided to merge them with another one of my favorite Kentucky Derby appetizers– pimento cheese dip. These pimento cheese deviled eggs are so darn good and a must-try appetizer recipe for anyone who loves both deviled eggs and pimento cheese. They’re a surprisingly affordable dish to make, too– I think I got all the ingredients for under $10! Keep reading for the easy deviled eggs appetizer recipe!

Pimento Cheese Deviled Eggs

Ingredients

Here’s everything you need to make a batch of pimento cheese deviled eggs–

• 12 hard-boiled eggs, peeled– One of my favorite tips for de-shelling hard-boiled eggs is to put them in ice water right after boiling. The shells come off so easily!
• 1 four-ounce jar finely diced pimentos, drained
• 8 ounces sharp cheddar cheese, grated
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1/4 cup olive oil mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon sweet pickle relish
• Dash of hot sauce
• Salt and pepper, to taste
• Scallions, thinly sliced (for garnish)– If you want a little extra kick of flavor, you can also garnish these pimento cheese deviled eggs with a brushing of smoked paprika.

Also, just a note– I love my little rapid egg cooker for a lot of reasons, but it makes whipping up a batch of deviled eggs a ton easier. It really does cook perfect hard-boiled eggs every time!

How to Make Pimento Cheese Deviled Eggs

To make a batch of pimento cheese deviled eggs, start by hard boiling and peeling all twelve eggs. I like to use my Dash Rapid Egg Cooker. It saves time and just completely simplifies the boiling process. Also, if you leave the eggs for an extra minute or two after the timer goes off and then transfer them to ice water, the shells come off so easily!

Next, slice each hard-boiled egg in half and pop out the yolk. If a yolk doesn’t come out naturally, use a small spoon to gently scoop it out. Put the yolks in a food processor, along with the grated sharp cheddar cheese, sour cream, cream cheese, olive oil mayonnaise, Dijon mustard, sweet pickle relish, hot sauce, and salt and pepper. Blend it all up in the food processor until smooth.

Then, move the egg mixture to a medium-sized bowl and fold in the pimentos. For all my fellow Schitt’s Creek fans, I can’t say “fold in” without following it up with “the cheese” in my Moira voice. David! What does burning smell like?!

Lastly, transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Make sure to use a large star tip, otherwise (speaking from experience), the pimentos will block the opening and nothing will come out. Garnish with sliced green onions. Serve immediately– and enjoy!

How to Store Deviled Eggs

Deviled eggs should always be assembled right before serving. They just don’t keep or travel well. That being said, if you’d like to prep these pimento cheese deviled eggs a day ahead of time, you totally can– but you need to store the egg whites and the pimento yolk mixture separately. I put the egg whites on a plate, covering them tightly in cling wrap, and then store the yolk mixture in a sealed Ziploc bag with all the air pushed out. The same goes for all deviled eggs recipes!

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Pimento Cheese Deviled Eggs

Yield: 24 deviled eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Made with flavorful pimento cheese, these creamy pimento cheese deviled eggs are a must-try Kentucky Derby appetizer recipe!

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Ingredients

• 12 hard-boiled eggs, peeled
• 1 four-ounce jar finely diced pimentos, drained
• 8 ounces sharp cheddar cheese, grated
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1/4 cup olive oil mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon sweet pickle relish
• Dash of hot sauce
• Salt and pepper, to taste
• Scallions, thinly sliced (for garnish)

Instructions

1. Hard boil twelve eggs. Slice each hard-boiled egg in half and remove the yolk. Put the yolks in a food processor, along with the grated sharp cheddar cheese, sour cream, cream cheese, olive oil mayonnaise, Dijon mustard, sweet pickle relish, hot sauce, and salt and pepper. Blend it all in a food processor until smooth.
2. Move the mixture to a medium-sized bowl and fold in the pimentos.
3. Transfer the egg mixture to a piping bag fitted with a large star tip and pipe into the egg whites.  Garnish with sliced green onions. Serve immediately– and enjoy!

Notes

Recipe Tips

Make sure to use a large star tip for piping, otherwise, the pimentos will block the opening and nothing will come out.

Deviled eggs should always be assembled right before serving. If you’d like to prep these pimento cheese deviled eggs a day ahead of time, you need to store the egg whites and the pimento yolk mixture separately. I put the egg whites on a plate, covering them tightly in cling wrap, and then store the yolk mixture in a sealed Ziploc bag with all the air pushed out.

Nutrition Information

Yield 12Serving Size 2 eggs
Amount Per ServingCalories 212Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 217mgSodium 301mgCarbohydrates 3gFiber 0gSugar 2gProtein 11g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

More Kentucky Derby Party Appetizers to Try

If you’re looking for more Kentucky Derby appetizer ideas, here are a few of my favorite easy recipes–

• Mini Bourbon Pecan Pies
• Baked Pimento Cheese Dip
• Sweet and Spicy Meatballs
• Beef Tenderloin Crostinis
• 3-Ingredient Hot Artichoke Dip

You can also check out this year’s full Kentucky Derby party spread for cocktail and decor inspiration, too!
 

 
If you tried this pimento cheese deviled eggs recipe for yourself, please don’t hesitate to let me know if you had any trouble. Questions, concerns, or complaints– I love hearing from you guys, and I’m happy to help!

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