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+ servings

Recipe: Pimento Deviled Eggs

Chef Cody Carroll and Chef Samantha Carroll
This pimento deviled eggs recipe offers a delicious taste of Louisiana.
5 from 1 vote
Course Appetizer
Cuisine American/Southern
Servings 6 -8


  • 12 large hard-boiled eggs peeled
  • 8 oz. grated sharp cheddar cheese
  • ½ cup sour cream
  • ¼ cup softened cream cheese
  • ¼ cup mayonnaise
  • 2 tsp. Creole mustard
  • 2 tsp. sweet pickle relish
  • Dash hot sauce
  • Kosher salt & freshly ground black pepper
  • 1 4 oz. jar finely diced pimientos, drained
  • Thinly sliced green onion for garnish
  • Paprika for garnish
  • Crushed butter crackers for garnish


  • Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and salt and pepper to taste. Run the food processor until smooth.
  • Remove the filling to a bowl and fold in pimientos. Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.
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