Pimiento Cheese Deviled Eggs - Karyl's Kulinary Krusade
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5 from 10 votes

Pimiento Cheese Deviled Eggs

Prep Time15 mins
Course: Appetizer
Cuisine: American
Keyword: Deviled Eggs, Pimiento Cheese Deviled Eggs, Pimiento Cheese Spread
Servings: 12 deviled eggs


  • 6 hard-boiled eggs, shells removed
  • 5 ounces Price*s Original Pimiento Cheese Spread
  • 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
  • paprika


  • With a sharp knife, slice eggs in half lengthwise. Carefully remove yolks and add yolks to a medium bowl. Lay egg halves open side up in an egg serving tray or platter. Place egg halves in the fridge to stay cold while you prepare the filling
  • Crumble yolks in bowl. Add Price's Original Pimiento Cheese Spread, mayonnaise, Greek yogurt, paprika, salt and pepper and stir to combine. Taste, and adjust seasonings if necessary. Make sure all ingredients are well combined
  • I 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