Name: Pimento Cheese Deviled Eggs with Crispy Bacon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 6 Eggs; 3 Tablespoon Mayonnaise; 1/2 Teaspoon Dijon Mustard; 1/4 Teaspoon Worcestershire Sauce; 1/8 Teaspoon Salt; 1/8 Teaspoon Freshly Cracked Black Pepper; 1/8 Teaspoon Onion Powder; 1/8 Teaspoon Cayenne; 1/3 Cup Finely Shredded Cheddar Cheese; 1/4 Cup Diced Pimentos; 3 Pieces of Bacon* - cooked and chopped into tiny bits; Chopped Chives for Garnish

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Pimento cheese deviled eggs are the perfect Kentucky appetizer for any gathering. Made in 30 minutes, hard-boiled eggs are halved and filled with a creamy mixture of mayo, shredded cheddar cheese, pimentos, crispy bacon, and a couple of classic pimento cheese spices. Once the filling is mixed in a bowl and piped into the eggs, chill and enjoy! Recipe yields 12 halves.

Pimento cheese deviled eggs on a white platter.

Two Kentucky Loves - Pimento Cheese and Deviled Eggs

Not only being a lifetime Southern cook but being born and raise in Kentucky, there are a few appetizer staples that we love. Some of them being Southern style pimento cheese dip and Southern deviled eggs. So why not have the best of both worlds together!? I dunno - I couldn't think of a reason not to so here we are.

Instead of actually using pimento cheese in the filling, when testing this recipe I incorporated the flavor staples into my deviled egg recipe. Omitting the pecans because ehhhh no one wants a pecan in their deviled egg haha.

The result? A creamy filling bursting with flavor, all piped beautifully into egg whites and garnished with freshly cracked black pepper, chives, and more bacon because it's never enough.

This is perfect to serve at any party, holiday gathering, or on a weekend when the craving hits. You won't be able to eat just one - because I definitely couldn't!

Welcome to My Kitchen, Lets Cook!

Step one: make the hard boiled eggs.

Eggs inside a large pot on the stove with water. — Place your eggs into a pot and fill with water to cover them. Turn on high heat and bring to a boil.

A boiling pot of water with eggs inside cooking. — Once at a boil, set the timer for 10 minutes. When the time is up, drain the water and fill the pot with ice and cold water to stop the cooking process for 10 minutes. During this time, fry up the bacon and shred the cheese.

Ice water in a large pot cooling hard boiled eggs. — Pour out the hot water, then fill with ice and cold water to stop the cooking process. Let cool for at least 10 minutes.

⭐️PRO TIP⭐️ - this step can be done 2-3 days in advance if needed. You can also fry up the bacon at this time too have have it ready. If you're making crispy bacon onion gruyere quiche or a recipe that doesn't use the whole pound of bacon, reserve it for this recipe that only needs 3 slices.

Step two: make the filling.

Hard boiled eggs cut in half on a cutting board. — When the eggs are cool, peel and then slice in half.

Egg yolk in a bowl on the kitchen counter. — Add the egg yolks to a bowl.

A hand mixer mixing eggs yolks and mayo together. — Add the mayo and dijon and mix until creamy with no lumps with a hand mixer.

Mixing an egg yolk mixture with spices on the counter with a hand mixer. — Add in the spices and mix again.

A cutting board with diced pimento, shredded cheddar cheese, and chopped bacon on it. — Finely shred your cheddar cheese and chop up bacon into tiny bits.

Deviled egg filling in a mixing bowl with pimentos, cheese, and bacon inside. — Add into the yolk filling with the pimentos.

Stirring together a deviled egg yolk filling in a mixing bowl — And mix with a spatula until smooth and creamy.

Step three: pipe into the egg whites and chill.

A piping bag with a tip fill Edith deviled egg filling. — Spoon the filling into a piping bag with a large star tip...

A hand pipping the deviled egg filling into egg whites on a platter. — ..and generously fill each egg white half with the filling, making sure to use it all.

Pimento cheese deviled eggs on a platter topped with bacon and chives with some plates in the background. — Store in the fridge to chill for at least an hour before serving. Garnish with the rest of the crispy bacon bits, chopped chives and freshly cracked black pepper.

⭐️PRO TIP⭐️ - I have filled the eggs a number of different ways. You can use use a spoon to spoon the filling in, you can use a disposable piping bag like above, snip the tip-off, and pipe the filling inside. Or even use a large open star piping tipp to make them a little extra fancy looking if you are feeling up to it. It's a choose your own adventure and do whatever you want kinda situation! (affiliate links)

a small white plate with 3 deviled eggs on it and the platter with a napkin off to the side.

Recipe

Pimento Cheese Deviled Eggs with Crispy Bacon

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Author: Heather Bilyeu
Total Time: 30 minutes
Yield: 12 1x

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Description

Ingredients

Scale

6 Eggs
3 Tablespoon Mayonnaise
½ Teaspoon Dijon Mustard
¼ Teaspoon Worcestershire Sauce
⅛ Teaspoon Salt
⅛ Teaspoon Freshly Cracked Black Pepper
⅛ Teaspoon Onion Powder
⅛ Teaspoon Cayenne
⅓ Cup Finely Shredded Cheddar Cheese
¼ Cup Diced Pimentos
3 Pieces of Bacon* - cooked and chopped into tiny bits
Chopped Chives for Garnish

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Instructions

Hard Boil Eggs

Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
Once the water comes to a boil, start a timer for 10 minutes.
Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
Leave to cool for 10 minutes until the eggs are completely cool.
Gently crack the shell and peel it completely off.
Store in an airtight container if prepping beforehand. If not, continue on below.

Filling

Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
Add in mayo, dijon and all of the spices with the yolks into the bowl. Mix together until smooth with a hand mixer.
Add in the cheese, pimentos and ½ of the bacon. Stir with a spatula until mixed well, smooth and creamy.

To Assemble

Using a spoon or a piping bag, fill each egg white with the yolk filling. Making sure to add a large amount to each and using all of the filling.
Finish by sprinkling the tops with the remaining bacon bits, freshly chopped chives, a little salt, and freshly cracked black pepper.
Place on a deviled platter and enjoy!

Notes

Deviled eggs can be made up to a day ahead of time. Store in the fridge tightly covered. Top with all of the garnished before serving to keep fresh and crisp.
Hardboiled eggs and the cooked bacon can be made up to 4 days ahead of time.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 deviled egg
Calories: 105
Sugar: 0.3 g
Sodium: 159.1 mg
Fat: 9 g
Carbohydrates: 0.7 g
Fiber: 0.1 g
Protein: 5 g
Cholesterol: 102.7 mg

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