Pimiento Cheese Deviled Eggs

Pimiento Cheese Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


We combine two Southern favorites into one extraordinary dish—Pimiento Cheese Deviled Eggs.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 100
Fat 7.4 g
Satfat 2 g
Sodium 175 mg


1 dozen eggs
1/4 cup finely chopped bottled roasted red bell peppers (about 2 ounces)
1/4 cup canola mayonnaise
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3/4 ounce shredded aged white cheddar
2 tablespoons chopped toasted pecans


Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir roasted red bell peppers, mayonnaise, hot sauce, Worcestershire sauce, salt, pepper, and cheddar into yolks. Divide among whites; top with pecans.

Darcy Lenz,

Cooking Light

April 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note