I love deviled eggs so so much. Why oh why do I only think about them once a year? Now that these Smoky Pimento Cheese Deviled Eggs are in my life, I think they will be a year-round occurrence. These are officially my favorite deviled eggs and are even better than the classic version.
These deviled eggs have a classic base with mayonnaise and mustard but with the addition of cheddar cheese, diced pimentos and smoked paprika. Oh and there’s some garlic powder in there too! I don’t think I can ever go back to classic deviled eggs! I love the bright pops of pimentos the most.
What is pimento cheese anyway? Well, it’s a southern staple that’s what it is! Pimento cheese is a spread made with mayonnaise, shredded cheddar and pimentos that is used on sandwiches, crackers or as a vegetable dip. I grew up eating it all the time on white bread!
My Favorite Way to Boil Eggs
If you have an Instant Pot laying around collecting dust, go brush it off and boil your eggs in it. This is the only reason I keep my Instant Pot around. If you used this 5-5-5 method, you will have perfectly cooked, easy to peel eggs every single time!
Carefully place eggs in the bottom of the pot (one dozen fits perfectly) then add one cup of water. There’s no need for a special basket. Close and seal the lid then set it to “manual” for 5 minutes. Once the five minute cook is complete, it will switch to “keep warm.” Set a timer for five more minutes while it slow releases then release the steam all the way. Take the inner pot out, set it in the sink and run cold water over the eggs. Add ice as well then let them cool for five minutes. I’m telling you, the eggs will be PERFECTION.
How to Make Smoky Pimento Cheese Deviled Eggs
Once your eggs are peeled and sliced in half, pop the yolks out into a bowl then mash with a fork.
Next, add mayonnaise, Dijon, garlic powder, smoked paprika, salt and pepper. Then fold in the shredded sharp cheddar and diced pimentos.
Finally, spoon the filling into the egg halves or use a Ziploc bag as a piping bag to fill them. Just add the filling to the bag, snip the corner and squeeze into the egg halves. For the final touch, sprinkle with more smoked paprika.
Doesn’t this picture of my Smoky Pimento Cheese Deviled Eggs make you so excited for Easter? I love Easter dinner and can’t wait to share more recipes for the holiday with you all this month.
Sponsored post for Lee’s Marketplace. Ingredients on sale April 6-19: eggs, cheddar, mayonnaise, Dijon
Smoky Pimento Cheese Deviled Eggs
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (plus more for topping)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar
- 4 oz diced pimentos, drained
- Cut eggs in half lengthwise. Place yolks in a bowl and egg halves on a platter. Mash the yolks well with a fork.
- Add mayonnaise, Dijon, garlic powder, smoked paprika, salt and pepper then mix well. Fold in cheese and pimentos.
- Spoon yolk mixture evenly into the egg halves then sprinkle with a light dusting of smoked paprika. Serve immediately. Store leftovers in the refrigerator for up to two days.
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