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Spicy Pimento Cheese Deviled Eggs

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Spicy Pimento Cheese Deviled Eggs are a fun a different way to enjoy this Southern side dish! The filling makes a killer sandwich too! 

Pimento Cheese Deviled Eggs

Nothing says “Easter” like an egg. I can’t seem to remember a single Easter without one. I can vividly remember sitting at my great-grandmother’s red kitchen table, intently focused on dying the perfect egg. We had looked at pictures of Faberge eggs, and I was determined to recreate all of the detail of those intricate Russian jewels with my brand new box of PAAS egg dye and those fancy plastic egg “sleeves”. I’m sure I got very close. I am also sure I didn’t make a mess at all. Well, maybe a small mess.

Anyway, a plethora of eggs for Easter fun means that many find themselves swimming in eggy-ness.  Fortunately, we here at the Morgan family abode are constantly swimming in eggy-ness thanks to our 8, very productive, hens who wander happily around the yard. Sometimes, they are unhappily chased by our two dogs, but luckily they still keep us stocked in delicious golden-yolked eggs. We have embraced the challenge of “how many different ways can you eat an egg.”  And when we get sick of eggs, we never have to look far for someone to take a dozen or two off of our hands. I’m sure more than a few of those eggs have been deviled and what better way to make them a little more sinful than by adding a little cheese.

Spicy Pimento Cheese Deviled Eggs


  • 6 hard boiled eggs peeled
  • ½ cup light mayonnaise
  • 1 t . yellow mustard
  • ¼ cup Neufchatel cream cheese
  • 2/3 cup shredded cheddar cheese
  • 1 T sweet pickle relish
  • 2 T chopped pickled jalapenos plus extra for garnish
  • Salt and pepper
  • Paprika


  • Halve each egg and remove the yolks to a separate bowl. Place egg whites on a serving platter.
  • In the same bowl as the yolks, add the mayo, mustard and cream cheese. Mash with a fork until smooth and well combined. Stir in cheese, jalapenos, and pickle relish. Season with salt and pepper. Fill the cavity of each egg half with the cheese filling and top with a sprinkle of paprika and a jalapeno slice. Refrigerate for at 30 minutes or up to 2 days.
  • Tip: For perfect hard boiled eggs, bring eggs to a boil, cover, then remove from heat and let stand for 10 minutes. Drain, then gently crack the eggs but do not peel. Submerge in ice water for 10 minutes before peeling.
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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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