My mom has always been known for bringing deviled eggs to potlucks.  Family gatherings, church gatherings, you name it, people expected her to bring deviled eggs.  I’m pretty sure there would be an uproar if she came sans this appetizer.  Perhaps it’s because I was always around them, but I never really liked deviled eggs that much.  I would take one bite, then scoop out the filling, and eat just the white.

So when Beth mentioned she was bringing deviled eggs to our Nashville Food Bloggers Christmas gathering, I was definitely intrigued.  I knew if she was making them, they’d have some kind of “twist”.  Sure enough, they were a delicious take on this longtime appetizer!  She made two versions, both stellar.  Since my mom has always been known for deviled eggs, I thought I’d try out both recipes Beth shared, and maybe pass the recipes along to my mom, as I know she gets bored of making them, yet continues to do it because people love them.

First I’ll share the Pimento Cheese version.  If you’re unfamiliar with this southern staple, two of it’s primary ingredients are cheddar cheese & mayonnaise, and of course, pimentos.  I’ve most often seen it served sandwiched on white bread, and occasionally alongside crackers.  Not intrigued?  Yeah, oddly, I’m not big on pimento cheese sandwiches.  But I have become addicted to Noble Springs Pimento Goat Cheese, which I think has opened my palate up to more upscale pimento cheese options.  The deviled egg version is basically a mashup between your basic deviled eggs, and pimento cheese.  I shared this recipe for deviled eggs with my mom, and she loved it!  She said it got rave reviews.  When I made them to share with friends they were also well received.  These might just be a new staple!


Pimento Cheese Deviled Eggs

Yield: 24 servings

Prep Time: 20 min

Total Time: 1 hr 20 min

Tips I've found that work best for me for peeling hard boiled eggs:
Older eggs tend to peel better than fresh, so buy your eggs a week early or so.
Eggs from white shells tend to peel easier than ones from brown shells.


12 large eggs
2 tsp white vinegar
1/2 cup shredded cheddar cheese
3 oz (6 Tbsp) cream cheese, softened
1/4 cup mayonnaise
3 Tbsp diced pimientos
1/2 tsp dry mustard
1/4 tsp salt
1/2 tsp freshly ground pepper


In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water.

Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.

Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.

To yolks, add cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.