Pimiento Cheese Deviled Eggs will become your new favorite summer party snack! Sweet, tangy and mild Price*s Pimiento Cheese Spread adds a wonderful new flavor dimension to the traditional deviled egg. Finish with diced pimiento peppers plus diced jalapenos for a delicious kick.
This post is sponsored by Price*s but the content and opinions expressed here are my own. #pricestradition
I have a love/hate relationship with hard-boiled eggs. They are delicious as a quick protein hit when I’m on the go, and a convenient breakfast when I’m traveling and in a hotel room. However, I can’t tell you the last time that I made hard boiled eggs at home. Why? Because they never turn out right. I either overcook or undercook them, or when I peel the shell several chunks of egg white come off along with it. I’ve tried every tip and trick, and just can’t get it done.
I’m also obsessed with deviled eggs. I could literally eat an entire tray myself. Yes, I am that creepy person who hangs out near the deviled egg tray at the party, and I’m not even ashamed to admit that I stalk the tray so I can sneak the last one!
Deviled eggs are a traditional summer party food. They’re versatile and fun to eat, and practically the perfect finger food because you can grab one–or three– and go. The sky’s the limit when it comes to flavors, which makes them so popular with kids and adults alike. You’ll find them on the spread at picnics, potlucks, cookouts, and summer holiday entertaining. And that’s what makes them such summer tradition…some recipes may come and go in popularity, but you know that someone will always bring deviled eggs.
PRICE*S PIMIENTO CHEESE SPREAD
Pimiento cheese is a Southern staple. Weldon and Mildred Price began their tradition in the 1950’s, perfecting their recipe for Price*s Pimiento Cheese Spread. Price*s Cheese has grown over the decades, beginning with the original recipe, and now has 4 more flavors. Price’s Pimiento Cheese Spread is available in grocery stores nationwide, so you can choose your favorite. You’ll find Price*s Pimiento Cheese Spread in either the dairy or deli section of the grocery store. My local grocery store carries Original and Zesty Jalapeño flavors, and I purchased the original for this recipe.
As much as I love deviled eggs, I’ve never made them myself. So with this wonderful opportunity to partner with Price*s Cheese, I took on the challenge of my very first deviled egg recipe, with Pimiento Cheese Deviled Eggs
My goodness, these Pimiento Cheese Deviled Eggs are so delicious! The pimiento cheese spread is tangy, sweet and mild, a perfect combination for a delicious deviled egg. My dad, who is vegetarian and very rarely eats eggs, tried one and then immediately at 2 more!
KEYS TO THE PERFECT PIMIENTO CHEESE DEVILED EGGS
I use the original flavor of Price*s Pimiento Cheese Spread for my Pimiento Cheese Deviled Eggs.
I use store-bought hard-boiled eggs. No shame in my game! And when you do that, the Pimiento Cheese Deviled Eggs are ready in under 15 minutes.
Of course, the main base of the deviled egg filling is the yolks. Mayonnaise is the most common binder to use, but I decided to conduct a taste test with a few different options
- Mayonnaise – results in the most traditional deviled egg flavor. It has a creamy texture, but with the thick consistency of Price*s Pimiento Cheese Spread, it is a little thicker than normal
- Greek yogurt – I love the tang and bite that Greek yogurt adds. It has a similar consistency to mayonnaise, but the mixture isn’t quite as thick
- Avocado oil mayo – I love avocado oil mayo, but not for these Pimiento Cheese Deviled Eggs. The flavor of the mayo competes with the pimiento cheese spread, and the consistency is a little thin
I decided to go with a combination of Greek yogurt and mayonnaise. Salt, black pepper, and a little paprika, add more flavor. I use a piping bag and cake decorating tool to get the mixture into the egg white halves. I also learned a valuable lesson: don’t overfill the piping bag, or the contents will spill over the top!
My piping bag technique needs some serious work, but I’m getting there. My final touches include a sprinkle of paprika, and few diced pimiento peppers on each egg. I also add seeded and finely diced jalapeños on the Pimiento Cheese Deviled Eggs for a little more heat. You can also serve them on the side, so guests can add the jalapeños if they wish.
SHARE YOUR TRADITION
Visit Price*s Traditions to learn more about why Price*s Pimiento Cheese Spread is a tradition worth sharing. And don’t forget to enter the sweepstakes, for your chance to win a year’s supply of pimiento cheese spread!
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- 6 large eggs (if you use store-bought hard-boiled eggs, begin with instruction #6)
- 6 ounces Homemade Pimiento Cheese
- 2 Tablespoons mayonnaise
- 2 Tablespoons fat-free Greek yogurt
- 1 teaspoon paprika
- 1 teaspoon fresh-cracked black pepper (more or less, to taset)
- 1/2 teaspoon sea salt (more or less, to taste)
- diced pimiento peppers
- seeded and finely diced jalapenos
- Bring a pot of water to a boil, and add a pinch of salt. OPTIONAL: add a splash of white vinegar
- Carefully add eggs, and cook for 12-13 minutes
- While eggs cook, fill a bowl with cold water and add a handful of ice cubes to make an ice bath
- Transfer eggs to the ice bath for 2 minutes
- Lightly tap the eggs against the bowl, and peel the shells.
- With a sharp knife, slice eggs in half lengthwise. Remove the yolks and add them to a medium bowl. Lay egg halves open side up in an egg serving tray or platter.
- Crumble the egg yolks in a bowl. Add pimiento cheese, mayonnaise, Greek yogurt, paprika, salt, and pepper and stir to fully combine. Taste, and adjust seasonings if necessary.
- Use a piping bag and cake decorating tool to fill the egg halves.
- Cut about 1/2" off the bottom of the piping bag, insert the decorating tool, and push it down to the bottom until about 1/2" peeks through the bottom of the bag. Piping bags have a fill line...DO NOT OVERFILL!
- Remove the tray with egg halves from the fridge, and lay on a flat surface. Squeezing the piping bag from just above the fill line, fill each egg half with filling.
- Top each half with a few diced pimiento peppers, a few pieces of diced jalapenos, and sprinkle with a little paprika
I tested different types of mayonnaise:
- Real Mayonnaise – results in the most traditional deviled egg flavor
- Avocado Oil Mayo – to me, the flavor competes with the pimiento cheese, and the consistency is a little thin. However, if you only use this mayo, I would say definitely try it!
- Imitation Mayonnaise – I do not recommend it, as it completely changes the flavor
Use a Piping Bag and Cake Decorating Tool to fill the egg white halves. It will make your life easier and save you time and frustration!
MAKE-AHEAD, SERVINGS, AND LEFTOVERS
Making Pimiento Cheese Deviled Eggs for entertaining? Make them a few hours or even a day ahead, and keep them in the fridge until ready to serve.
For outdoor serving: Take a large bowl and fill the bottom with ice. Place the tray with eggs on top of the ice to help keep them cold.
If you make a large batch, keep the extra in the fridge, and replenish the eggs AND ice as necessary.
Store leftovers in an airtight container for up to 5 days.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 121Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 103mgSodium: 221mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 5g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc