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Smoky Pimento Cheese Deviled Eggs

Smoky Pimento Cheese Deviled Eggs

Charlotte Hancey
Classic deviled eggs get an upgrade with the addition of pimentos, cheddar cheese and smoked paprika. A southern staple!
5 from 1 vote
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Servings 24 halves


  • 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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