Pimento Cheese–Stuffed Deviled Eggs

Jennifer Hill Booker

Your Resident Gourmet, Atlanta

The Southern-inspired pimento cheese spread in these deviled eggs, lightly spiced and studded with smoky bacon, and adds some pizzazz to the traditional party or picnic appetizer. The versatile filling is also delicious in grilled cheese sandwiches, or as a dip for fresh-cut fruit or vegetable crudités.

This is a recipe from our digital cookbook, "A Place at the Table" featuring our Women's Entrepreneurial Leadership (WEL) program alum. Download the full cookbook.

Prep time: 15 minutes 
Total time: 1 hour 15 minutes


4 slices hickory-smoked bacon

1 dozen large eggs

1/3 cup (about 2 ounces) cream cheese, softened

3 tablespoons mayonnaise

1/2 teaspoon smoked paprika

Dash of ground cayenne pepper  

Sea salt  

Freshly ground black pepper

1/3 cup shredded extra-sharp Cheddar  

1/4 cup shredded mild Cheddar  

1 tablespoon minced onion  

1 small garlic clove, finely chopped

2 tablespoons canned pimento peppers, drained and finely chopped   

2 scallions, finely chopped


In a cold heavy skillet, arrange the bacon in a single layer. Fry the bacon over medium heat until the fat is rendered and the bacon is crisp, about 20 minutes. Transfer the bacon to a paper towel–lined plate to drain. Coarsely chop the bacon until crumbly, divide it in half, and set it aside.

Meanwhile, in a large saucepan, carefully arrange the eggs in a single layer, and add enough water to cover them by 1 1/2 inches. Bring the water to a boil, cover the pan, reduce the heat to low, and cook for one minute. For evenly centered yolks, rotate the eggs from time to time. Remove the saucepan from the heat and let it sit, covered, for 14 minutes. Drain the eggs and chill them in cold water for one minute. Gently crack each egg and carefully peel them under cool running water. Blot the eggs dry with paper towels.

Slice each egg in half and remove the yolks, taking care to keep the whites intact. Arrange the egg whites on a serving platter and set aside.

Place half of the yolks into a large bowl and save the remaining yolks for another use.

Mash the yolks into a fine crumble with a dinner fork, mix in the cream cheese, mayonnaise, paprika, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Using a rubber spatula, fold in the Cheddar cheese, half the chopped bacon, onion, garlic, and pimentos, and continue to mix until well combined. 

(Alternatively, combine the yolks, cream cheese, mayonnaise, paprika, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a food processor and pulse until smooth. Add the Cheddar cheese, half the bacon, onion, garlic, and pimentos and pulse only 2 to 3 times to maintain the texture of each ingredient.)

Using a small spoon, fill the center of each egg white, and garnish them with the remaining bacon and scallions.


2 dozen