Pimento and Cheese Stuffed Eggs

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Pimento and Cheese Stuffed Eggs

Pimento and Cheese Stuffed Eggs

24 Servings
Print Recipe


  • 12 large hard-cooked eggs
  • 1/3 cup mayonnaise
  • Juice of 1/2 lemon
  • 1/4 cup chopped pimento peppers
  • 2 tablespoons shredded sharp Cheddar cheese
  • 1 1/2 tablespoons yellow mustard
  • Kosher salt and freshly ground pepper to taste


  1. Place eggs in a single layer in a sauce pan and add enough water to cover the eggs with 2 inches of water. Bring to a boil. Reduce heat to low and cook covered for 1 minute.
  2. Remove from heat and let sit, covered for 14 minutes. Drain and rinse under cold water. To easily crack shells for peeling, return 6 of the eggs to the sauce pan, cover and shake the pan vigorously several times. This will crack the shells and make them easy to peel. Repeat with the rest of the eggs.
  3. Dampen the 4" Paring Knife with warm water and cut each egg in half lengthwise. The damp knife will keep the yolk from sticking to the blade.
  4. Spoon the yolks into a bowl and place the whites on a serving platter. Mash the yolks with a fork. Stir in the mayonnaise, lemon juice, pimentos, Cheddar cheese and mustard. Season with salt and pepper.
  5. Spoon or pipe the mixture into the eggs whites. Refrigerate until serving time.

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