Pimento Cheese Deviled Eggs

Get ready to watch these disappear faster than you can make them!

These aren’t your grandmother’s deviled eggs – they’re loaded with creamy, tangy pimento cheese that transforms the classic appetizer into something absolutely irresistible.

Perfect for potlucks, game day, or any time you want to impress without breaking a sweat.

The magic happens when that rich, slightly smoky pimento cheese meets the silky egg yolk filling.

Add some tangy pickle crunch and a sprinkle of paprika, and you’ve got layers of flavor that’ll have everyone asking for the recipe.

These beauties taste even better after sitting overnight, making them the ultimate make-ahead crowd pleaser.

Ingredients

12 large hard-boiled and peeled eggs (large grade A white eggs peel the easiest)
1/2 cup mayonnaise
2 teaspoons yellow mustard
4 tablespoons finely chopped dill pickle chips (or more depending on your preference)
1 1/2 teaspoons dried chopped onions
8 tablespoons store-bought or homemade pimento cheese (about 8 oz)

For topping:

• Smoked paprika
• Dill pickle chips, quartered

Steps

1. Boil your eggs and let rest until cool enough to handle, about 15-20 minutes. The eggs should feel just warm to the touch – this makes peeling much easier and prevents the whites from tearing. For perfectly hard-boiled eggs, place them in already-boiling water for 10-12 minutes, then immediately transfer to an ice bath.
2. Peel and halve the eggs lengthwise using a sharp knife for clean cuts. Into a medium bowl or mini food processor, turn each egg over with the yolk facing the bowl. Gently press the top of the egg so the yolk falls out on its own – this prevents breaking the delicate whites that will hold your filling.
3. Add the 1/2 cup mayonnaise and 2 teaspoons yellow mustard to the yolks. Blend or mash until completely smooth with no lumps remaining, about 1-2 minutes by hand or 30 seconds in a food processor. The mixture should be creamy and pipeable. Remove the blade if using food processor and fold in the 4 tablespoons chopped pickles and 1 1/2 teaspoons onion flakes until evenly distributed.
4. Fill a plastic bag with the egg yolk mixture. Fill a separate plastic bag with the 8 tablespoons pimento cheese. Cut off one corner of each bag, creating about a 1/2-inch opening – this gives you perfect control for piping and creates professional-looking layers.
5. Fill egg whites with about 2 teaspoons of the pimento cheese first, creating the bottom layer. Then top with 2 teaspoons of the yolk mixture, mounding it slightly in the center. The two-layer approach ensures every bite has both flavors. Sprinkle with smoked paprika for color and a subtle smoky flavor. Top each egg with a quartered pickle chip for the perfect finishing touch.
6. Refrigerate overnight before serving – this allows the flavors to meld and the filling to firm up perfectly. The eggs will actually taste better the next day as the pimento cheese and pickle flavors develop.

Smart Swaps

• Light mayonnaise instead of regular (1:1 ratio) – cuts calories without sacrificing creaminess
• Sweet pickle relish instead of dill pickles – adds a Southern twist with subtle sweetness

Make It Diabetes-Friendly

• Replace regular mayonnaise with avocado-based mayo (same amount) – reduces carbs from 2g to 1g per serving
• Use sugar-free pickle chips – eliminates added sugars while keeping the tangy crunch
• Limit to 2 deviled egg halves per serving (about 1g total carbs) – pair with raw vegetables to add fiber and slow absorption
• The high protein content (6g per serving) helps stabilize blood sugar naturally

Pro Tips

• Room temperature ingredients mix more smoothly – take eggs and mayo out 30 minutes before assembling
• Store covered in refrigerator up to 3 days – place on a deviled egg tray or regular plate covered tightly with plastic wrap