Pimento cheese deviled eggs combines the recipes from some of my favorite people.
The pimento cheese recipe is from my brother.
His husband is a born and bred southerner.
Who better to give you a pimento cheese recipe?
As someone who thought pimento cheese was gross because I only had it out of a pre-made tub, I am now a true convert.
This recipe is so good, it’s hard to stop eating it.
That’s why I save it for special occasions so I don’t eat it by the spoonful.
It’s that good.
Pimento Cheese Recipe Ingredients
The ingredients are simple enough.
- 1 – 8oz Cream cheese
- 1/4 cup Duke’s mayo
- 8-12 oz grated sharp cheddar cheese
- Small jar of diced pimentos
- A few dashes of hot sauce
- Sea salt and pepper to taste
Mix it up and there you go, but if you need more, you can get it.
The full recipe and directions are in the Moving Toward Better Pimento Cheese Recipe.
You can make this recipe while your eggs are cooking, and you’ll have a little left over to enjoy after you make the deviled eggs.
The second component of this recipe is hard boiled eggs.
The easiest hard boiled eggs ever
I started making Faster Deviled Eggs after my father passed in 1997.
This recipe used to take nearly 3 hours to make.
I love all three of these kitchen helpers and use them whenever I can to speed up the deviled egg making process.
For this recipe, we don’t need the full deviled eggs recipe.
It’s the process we’re after so we can make them faster.
To make hard boiled eggs in the Instant Pot, pour 1 cup of water in the pot.
I use the Pampered Chef Stackable Steaming Rack so I can remove the eggs quickly when they’re done cooking.
It was one of my favorite finds when I became a Pampered Chef consultant.
You can use two of them if you’re cooking two dozen like I do.
How to make Pimento Cheese Deviled Eggs
Hard boil one dozen eggs.
In the Instant Pot, place the eggs in the pot, secure the lid and set the cooking cycle on Manual for 5 minutes.
While the eggs are cooking, fill a container that will hold all of the eggs plus enough water to cover them with cold water.
I also add ice to make sure to stop the cooking process immediately.
When the cooking process ends, let the Instant Pot naturally pressure release for 5 minutes.
Then release the rest of the pressure and plunge the eggs into cold water.
As soon as the eggs are cool enough to handle, begin peeling them.
One of the benefits of a pressure cooked egg is that it almost always peels easily.
When you have all of the eggs peeled, cut the eggs in half and put the yolks in the food processor.
When you have all of the yolks in the food processor, pulse them until they are in pea sized pieces.
Add one cup of pimento cheese and process until smooth.
If the mixture is thicker than you like, add a few tablespoons of mayonnaise at a time, mixing until the mayo is fully incorporated and gets to the consistency you want
Making beautiful eggs
When you use a decorator, you can fill 24 eggs in less than a minute and they look beautiful.
These are a delicious alternative to the Faster Deviled Eggs, so you have a sweet and a savory option for your guests.
For this cooking session, I made two dozen eggs so that I could make two dozen sweeter and two dozen savory deviled eggs