Pimento Cheese Deviled Eggs

I must admit, I am neither a pimento cheese nor a deviled egg fan.  I made these as part of an Old Fashioned Cocktail night as a tray filler.   Amazingly, the marriage of the cheese and egg is sublime.  They were the hit of the evening!  If you are dairy and NSF, you will need to substitute cheeses and omit the paprika.  Saffron would be beautiful.


  • 12 large eggs
  • 1 cup shredded extra-sharp white cheddar cheese (cow dairy)
  • 1/2 cup aged Gouda (cow dairy)
  • 3/4 cup Dukes mayonnaise
  • 1/2 (4-ounce) jar pimentos, drained very well and chopped
  • 1/4 teaspoon of ground garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Garnish: Smoked Paprika (nightshade) and chopped tarragon

Place the eggs in a boiling pot and cover with water.  Bring to a boil.  Cover, turn off the heat and allow to sit for 10 minutes.  They will continue to cook.

Grate the cheeses.  This blend of sharp and aged is absolutely delicious. I did use cow dairy for this.  There are numerous firm goat and sheep cheeses to use instead.   Whole Foods typically has a wonderful assortment.


Mix remaining ingredients to create the pimento cheese.  The mixture will be wet until you add the eggs.

Drain and ice the eggs to cool them.  When cooled, peel eggs.  Slice in half across the width and remove yolks. Flatten the bottoms of the whites so they will sit nicely on a tray.


Add the yolks to the prepared pimento cheese and mix thoroughly for a smooth consistency.   Add more mayo if needed.  Place filling in a piping bag (no tip).  Snip the end.

Pipe the filing into the whites.  Top with smoked paprika and a hint of parsley.

Wow your guests!



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