Pimento Cheese Deviled Eggs
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Halved hard eggs, yolks mashed fine with mayo whipped slowly, tang from white vinegar, Dijon hits with salt pepper balance. Pimento cheese dollops crown. Chives chopped fresh for bite. Texture mix, creamy rich tang meets sharp pimento pop. Easy to gauge yolk mash smoothness using fork or ricer. Mayo added slow prevents grainy paste. White vinegar adds bright sharp contrast. Dijon mustard keeps mix vibrant. Kosher salt for clean saltiness. White pepper subtle heat. Egg whites sturdy boat for creamy filling. Pimento cheese adds creamy sharp break, chives fresh herbal crunch. Serve cool. Great finger food with complexity. Keeps cold, holds well. Perfect for gatherings, easy to scale.
Prep:
25 min
Cook:
15 min
Total:
40 min
Servings:
12 servings
#Southern American
#Appetizers
#Finger Food
#Egg Recipes
#Party Food
Eggs hard boiled, cooled carefully. The yolks mashed almost powder fine, whipped slow with mayo until rich and creamy. Cream tang from white vinegar and kick from Dijon mustard. Salty balance with kosher salt; pepper subtle white for clean heat. Fill whites with this dreamy base. Top with dollops of creamy, sharp pimento cheese. Chopped chives fresh, bitey herbal notes. I used to struggle getting yolks totally smooth without lumps or dryness. Whipping mayo in slowly is the key. The dip at the end adds surprise texture, color, sharpness every time. Fresh chives or scallions finish with crunch. Serve chilled but not ice cold. These stand up well to holding. Great finger food where every bite delivers complexity—classic southern meets fresh new twist.
Ingredients
- 12 hard boiled eggs, cooled
- 1/3 cup mayonnaise, preferably full fat
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt, adjust to taste
- 1/4 teaspoon ground white pepper
- 1/4 cup pimento cheese spread, store bought or homemade
- 2 tablespoons fresh chives, finely chopped
About the ingredients
Hard boiled eggs are your base. Older eggs peel easier; fresh eggs can cling stubbornly. Cooling eggs quickly prevents overcooking and green rings around yolks. Mayonnaise should be full fat for richness and binding power. Light mayo makes filling loose and less flavorful. White vinegar adds brightness without overt sourness; apple cider vinegar can substitute but alters flavor slightly. Dijon mustard brings smooth mellow heat, spicy brown might overpower here. Kosher salt preferred – coarser crystals distribute flavor nicely, fine salt can over-season quickly. White pepper is subtle, black pepper works but specks mar appearance. Pimento cheese adds creamy tang and texture complexity; store bought saves time or mix sharp cheddar, mayo, pimentos if making by hand. Fresh chives bring earthy bite and color; scallions can step in when chives out of season. Adjust amounts to taste; balance acid, fat, spice carefully for best flavor.
Method
- Cool hard boiled eggs completely. Tap shells gently all over then roll to crack. Peel under cold running water, eases shell removal.
- Cut eggs in half crosswise for stable boats. Spoon out yolks carefully; place in bowl. Save whites on tray.
- Use fork, ricer, or potato masher to crush yolks to fine crumble, no big lumps. Texture smooth but not pasty.
- Switch to electric mixer on low. Add mayonnaise in small increments, whip between additions. Avoid tossing all mayo at once – will get clumpy fast. Whipping makes yolks luscious, airy but thick.
- Add mustard next along with vinegar. These bring tang brightness. Stir or whip gently. Season now with kosher salt and white pepper; test and adjust. Seasoning is key, eggs bland otherwise.
- Fill egg whites using small spoon or piping bag to control mound. Fill to preference, heaping is fine but looks rustic.
- Top each with a small dollop of pimento cheese for punch of sharp creaminess, crumbled or spread forms.
- Sprinkle chopped fresh chives over tops for crisp herbal contrast and color pop. Chives can be swapped with finely chopped scallions.
- Chill deviled eggs at least 15 minutes before serving, flavors meld a bit. Eggs should be cool but not fridge cold – too cold dulls flavor perception.
- Leftovers keep well covered in fridge 1-2 days. If pimento cheese too thick, loosen with splash of milk or cream before topping.
- For egg cooking: Use older eggs for easier peeling. Water must be rapidly boiling before adding eggs covers half, reduce boil then simmer gently 10-12 minutes. Rapid boil shrinks whites, tough skins.
- If yolk mash too dry, add more mayo or a bit cream cheese for silkiness. Too wet? Add dry mustard powder or pimento cheese into yolks to bind better.
- Common mistake: rushing yolk mixing or adding mayo all at once leads to gritty texture. Slow and steady is better.
- Use white pepper for subtle heat that blends better than black, black powders may stain yolk color.
Cooking tips
Handling eggs needs care. Start with fully cooled hard boiled eggs; warm eggs can break or crumble when sliced. Cut crosswise for stable halves; some prefer lengthwise but halves roll easily if not trimmed. Spoon out yolks gently to avoid breaking whites, key for presentation. Mashing yolks fine critical to texture; skip this and filling is gritty. Spoon can work but fork, ricer or potato masher best. When whipping mayo in, slow drizzle with mixer on low prevents clumps, yields fluffy mixture. Mixing in vinegar and mustard next brightens flavor and loosens texture slightly. Salt and pepper last — salt intensifies while pepper adds heat; adjusting stepwise prevents overpowering. Fill whites carefully, piping bags add control and elegance but spoon works fine. Dollop pimento cheese atop adds creamy sharp surprise, knob allowing savoriness to pop. Chives sprinkled last are visual and flavor contrast; add just before serving or they wilt. Chill deviled eggs minimum 15 minutes to let flavors marry but don’t over chill – cold dulls tongue sensitivity. Store leftovers airtight, pimento cheese topping can be refreshed with slight cream or mayo smoothing before reuse. Technique tips: peel eggs under running water, cracks shells easily and rinses membrane. For cooking, gentle simmer prevents rubbery whites. Whipping yolks vs mashing alone makes filling smoother with minimal effort. Watch proportions; dry yolks need fat to bind and soften, make adjustments if texture calls for it.
Chef's notes
- 💡 Use older eggs for peeling ease. Fresh eggs cling stubbornly. Cool eggs quickly after boil in ice water bath. Prevents green yolk rings, keeps whites tender. Peel under running cold water; shells slip off easier. Crack thoroughly before peeling, rolling gently presses shell breaks. Slice crosswise for stable halves; lengthwise rolls if uneven.
- 💡 Whip mayo in slow increments with electric mixer low speed. Adding all mayo at once leads to clumps, gritty texture. Slow drizzle yields fluffy, airy but thick filling. Whipping yolks is critical; mashed alone can be dry, gritty. Use fork or ricer for initial crush. Whipped mix better holds vinegar and mustard evenly.
- 💡 Season at end with kosher salt and white pepper. Salt enhances tang from vinegar and sharpness from Dijon mustard. White pepper preferred over black; blends subtle heat without mottling yolk color. Taste test between steps. Saltier fills hold flavor better once cooled because cold dulls sensitivity.
- 💡 Fill whites with small spoon or piping bag for control. Heaping dollops look rustic, small mounds neater. Pimento cheese spread can be store-bought or homemade mixture cheddar mayo pimentos. Add splash milk or cream if cheese too thick and stiff. Chives sprinkle last adds herbal crunch and color pop. Scallions can replace if out of season.
- 💡 Cook eggs fully in rapidly boiling water then simmer gently 10-12 mins. Rapid boil first shrinks whites, prevents rubbery texture. Peel promptly after cooling. Yolk mash adjustments: too dry add mayo or cream cheese; too wet add dry mustard powder or pimento cheese to bind better. Chill minimum 15 mins to meld flavors but avoid fridge cold to keep taste vibrant.
Common questions
How to peel hard boiled eggs easily?
Use older eggs if possible. Fresh eggs stick more to shell membrane. Crack shells all over then peel under cold running water. Rolling eggs to create cracks helps. Cooling rapidly reduces sticking. Water temp impacts peel; cool bath key.
Can I substitute other cheeses for pimento cheese?
Yes. Sharp cheddar mixed with mayo and diced pimentos works close. Cream cheese adds silkiness but changes flavor. Store bought pimento cheese saves time. Adjust thickness with milk or cream. Experiment with spicy or smoked cheese blends.
What causes gritty deviled egg filling?
Adding mayo all at once is top culprit. Whipping mayo slowly helps smooth texture. Also, yolks mashed too coarsely leave lumps. A ricer or fork crush recommended. Whipping yolks creates richer mouthfeel. Don’t rush this step.
How to store leftovers and keep fresh?
Cover tight in fridge. Store without pimento cheese topping if possible; add fresh topping before serving again. Can last 1-2 days refrigerated. Too thick cheese topping loosen with cream or milk splash. Avoid freezing; texture degrades. Keep chilled but not ice cold before serving.
