This spin on a classic appetizer gives a nod to the South. Pimento Cheese Deviled Eggs will be a guaranteed hit at your next gathering.
I love hosting and invite friends and family to lunch at least twice a month. Not only because I enjoy the company of those dear to me, but also because I want to spoil them with a good, slow meal. The kind that begins in the early afternoon with drinks and finger foods and ends late in the evening with a glass of cognac and a few chocolate truffles. These long lunches are very common on Sundays in France, where I spend a few months out of the year. It’s a tradition I’ve happily adopted.
When I mentioned one of these lunches to a colleague recently, she asked me how long it took to prepare for such a “lavish event.” She assumed it involved stressful hours in the kitchen and careful planning, but nothing could be further from the truth. Yes, we do enjoy a full six courses, but none of the dishes are complicated. The aperitif is usually paired with a bowl of crudités and dip, some salted nuts, or a plate of deviled eggs. The latter are always a hit, which is probably why I have such a large collection of deviled egg recipes.
Take these deviled eggs, for example. Made with pimento cheese—one of my favorite spreads and a true Southern staple—they come together in the blink of an eye. I usually whip them up in the morning while still in my robe, sipping coffee. Store-bought pimento cheese makes them even easier. Savory, subtly spicy, with just a hint of sweetness, these deviled eggs vanish quickly. My advice? Double the recipe and make two batches.
What is pimento cheese?
Also known as “the caviar of the South,” pimento cheese is a cold spread that is made with sharp cheddar cheese, pimentos, and mayonnaise. Pimentos—or pimientos in Spanish, as the “i” was dropped in American English—are heart-shaped peppers that have a mild, sweet flavor. The spread can include other ingredients such as Worcestershire sauce, cream cheese, jalapeños, onions, and even pickles. One of the earliest recorded recipes appeared in Good Housekeeping in 1908. It wasn’t quite the version we know today, but it soon became a hit nonetheless.
For best results, buy a good-quality pimento cheese, preferably from your deli counter. Remember that good results depend a lot on the quality of your ingredients!
How do I store leftovers?
Do not leave deviled eggs out at room temperature for longer than 2 hours. Store leftovers in an airtight container and refrigerate them for up to 2 days. I do not recommend freezing deviled eggs, as the whites will become rubbery and the filling will turn grainy from the freeze-thaw process.
Similar recipes to try
Serving pre-dinner drinks and nibbles? We’ve got a great selection of tasty treats guaranteed to make an impression. Our Keto-Stuffed Mushrooms are perfect for fall gatherings and can be tweaked in many ways, whether with a different type of cheese or by omitting the ham, as I do. Nuts are a great option, and this Keto Candied Pecans Recipe is one I often make. You can even try it with different types of nuts. Dips and chips or crudités are always appreciated, so don’t forget to make a bowl of this tangy Cottage Cheese Dip.
Pimento Cheese Deviled Eggs
Ingredients
- 6 hard-boiled eggs peeled
- 3 1/2 tablespoons mayonnaise
- 1 1/4 teaspoons yellow mustard
- 4 tablespoons prepared pimento cheese
- 2 pimentos finely chopped, for garnish
Instructions
- Slice the eggs in half. Remove the yolks and transfer them to the bowl of a food processor.
- Add the mayonnaise, mustard, and pimento cheese. Pulse until very smooth and free of lumps.
- Divide the mixture over the egg whites, either using a piping bag or a teaspoon.
- Garnish the eggs with chopped pimentos and serve.
Leave a Comment