Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs

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 Pimento Cheese Deviled Eggs

Makes 24 deviled egg halves


12 large eggs

8 ounces Point Reyes Farmstead Pimento Cheese

¼ cup mayonnaise

1 tablespoon dijon mustard

kosher salt and pepper

Minced chives for garnish


Place eggs in a large pot and fill it with cold water. Bring to a boil, then turn off the heat and cover the pot. Let the pot sit for 10 minutes. 


Drain hot water from pot and refill with cool water.  Let the eggs cool enough to handle then peel and set on a paper towel.  Slice the eggs in half, remove yolks and place yolks in a mixing bowl. 


Using a fork, mash the yolks until somewhat smooth.  Add half of the Pimento Cheese, the mayonnaise and dijon mustard, a little at a time, mixing well after each addition.  Season with salt and pepper, to taste. 


Using a small ice cream scoop, melon baller or teaspoon, scoop out the mixture and spoon it into the open egg whites.  (You could also use a piping bag.)


Top with minced chives and serve.