Pimento Deviled Eggs Recipe

Pimento Deviled Eggs Recipe - Redhead Creamery

Our Pimento Deviled Eggs are creamy, cheesy, with just the right amount of spice. A perfect bite for a summer barbecue or this Christmas’ dinner table.

Total Time: 30 minutes

Yield: 12 single serv­ings


  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • ½ teaspoon cider vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sugar
  • ¼ cup of Redhead Creamery Pimento
  • Salt and pepper to taste


  1. Begin by hard boiling your eggs, a 10 minute hard boil works best here.
  2. While your eggs are boiling, vigorously whisk together the pimento, mayonnaise, sour cream, Dijon, and sugar in a large mixing bowl.
  3. Once the eggs have cooled in an ice bath, peel and halve them lengthwise. Remove the yolks.
  4. Lastly, beat in the egg yolks from your boiled and halved eggs.
  5. Salt and pepper to taste.
  6. Place roughly one tablespoon of the egg mixed into the 12 egg whites.
  7. Sprinkle a little extra pepper on each one, let cool, and serve!


  • If you want to pipe the filling into the eggs, make sure the hole is large enough for the peppers to fit through.
  • Boiling and peeling the eggs can be done up to a day in advance!

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