Spring is the season when tulips bloom, birds chirp and cute produce finally starts to show its face at the market. Finally! It’s the season when gatherings are aplenty, like Passover and Easter and Mama’s Day. It’s also the season when I make any excuse to make deviled eggs because deviled eggs!
The biggest problem with deviled eggs is that I can eat like eight in a row and not feel a thing. It’s like they’re not real food that actually makes me full, that’s how much I love them.
For this recipe, I teamed with McCormick Gourmet to make deviled eggs even more southern than they already are. Pimento cheese is a long dear friend of mine. It’s one of those spreads that I want to put on all the things and I have.
Josh told me that his mom made the best pimento cheese. He said it was spicy and the texture was silky smooth, which is the exact opposite of the variety I typically make, but for deviled eggs I thought smoother would be better.
The silky smooth texture works perfectly with the hard boiled eggs and it actually made it a ton easier to pipe out this way. These eggs are made even tastier with loads of pimento brine, smoked paprika and cheddar cheese. Oh and hot sauce. Must include hot sauce.
These Pimento Deviled Eggs will make any Easter/Spring table a million times tastier/cuter/better.
Pimento Cheese Deviled Eggs
- 8 large eggs
- 1 garlic clove minced
- 3 tablespoons jarred pimentos
- 1 tablespoon jarred pimento brine
- 3 tablespoons mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1/4 cup shredded cheddar cheese
- 1 to 3 teaspoons hot sauce
- 1/4 teaspoon McCormick Gourmet Smoked Paprika plus more for topping
- McCormick Gourmet Coarse Grind Black Pepper
- McCormick Gourmet Sea Salt
- To a medium pot, set over medium-high heat, add the cold eggs; cover the eggs with about an inch of water. Bring the water to a gentle boil. When the water reaches a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. Transfer the eggs to a colander and place under cool water. Roll and lightly crack the eggs on the counter and peel. Repeat with the remaining eggs. With a sharp knife, cut the eggs in half. Scoop out the egg yolks of the egg whites.
- To a food processor, add the egg yolks, minced garlic clove, pimentos, pimento juice, mayonnaise, Worcestershire, cheddar cheese, hot sauce, paprika, a few turns of pepper; pulse until very smooth. Give it a taste and adjust the hot sauce and salt to taste (I ended up adding about 1/2 teaspoon of salt).
- Transfer the pimento egg puree to a piping bag with a star tip attached. Pipe the egg mixture into each of the egg whites. If you don’t have a piping bag, this mixture is smooth enough to use just a spoon! Top each deviled egg with a dash of smoked paprika as garnish.
(This post is sponsored by McCormick Gourmet. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)