Pimento Cheese Deviled Eggs: Kentucky Derby Party Appetizer Recipe Print

Pimento Cheese Deviled Eggs

5 from 1 reviews

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


  • 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)


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.

Move the mixture to a medium-sized bowl and fold in the pimentos.

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!


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.

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