I made this pimento cheese deviled eggs recipe to enter in the annual Eggland’s Best “America’s Best Recipe” Contest. I love eggs year round but in the spring, my mind turns to hard boiled eggs. I remember my grandmother teaching me how to make deviled eggs after Easter and it was one of my first experiences cooking in the kitchen. It all seemed very magical to take eggs from her backyard chickens and turn them into a delicious snack! I was amazed how easy it was and fun. My grandmother loved pimento cheese so I made these Pimento Cheese Deviled Eggs in her honor.
You can visit the Eggland’s Best website to find more information about the Eggland’s Best “America’s Best Recipe” Contest and enter at: https://www.americasbestrecipe.com/contest.
I am excited to enter myself and I have been coming up with some fun ideas for a recipe that incorporates both EB eggs and regional favorite ingredients. I live in Nashville so I decided to represent with some local favs- pimiento cheese, deviled eggs, and pulled pork. I rolled those all up into one to present you with Pulled Pork Pimento Cheese Deviled Eggs. Now if that isn’t Southern, I don’t know what is! How will you integrate a locally-sourced ingredient to show your state or regional pride?
Why I Use Cage-Free, Organic Eggs:
- I grew up eating farm fresh eggs that my grandmother raised and I appreciate a good egg. I can see the difference and taste the difference in the yolk.
- 100% USDA Organic Certified (read this for why I eat organic food whenever possible)
- Cage Free (Very important to me on an ethical level. I can’t image life in a cage barely my size.)
- They are healthier. For example, compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat.
Pulled Pork Pimento Cheese Deviled Eggs Recipe:
Prep: 10 minutes
Cook: 10 minutes
Yield: 24 deviled egg halves
Pulled Pork Pimento Cheese Deviled Eggs Ingredients:
12 organic free range eggs
1/3 cup mayonnaise
juice of one lemon
2 tablespoons sweet pickle relish
1/4 cup of cheddar cheese, finely shredded
1/4 cup of Monterey jack cheese, finely shredded
3 tablespoons pimentos, diced (you can buy them in a jar or roast red bell peppers yourself)
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon ground pepper
paprika to sprinkle on top
12 slices of bread and butter pickles for garnish (Can be bought at the store but many people around here grow cucumbers in the garden and pickle them. My mom always gives me a homemade jar.)
3/4 cup of pulled pork- about 1 tbsp for topping each deviled egg (optional)
How To Make Pimento Cheese Deviled Eggs Topped With Pulled Pork
Fill a large pan part way with water. Add your eggs slowly and carefully so as not to crack them. Make sure the water covers the eggs and then place on the stove over medium high heat until they come to a boil. Turn off and allow to sit covered for 12 minutes. Your eggs should now be hard boiled.
Pour off the hot water and fill the pan with cool ice water and peel the eggs right away running under cool water if they are hot.
Slice the eggs in half, lengthwise. Pop all the yolks out into a bowl and add mayo and lemon juice. Stir until smooth. Now add in the sweet relish, diced pimento, and shredded cheese. Stir until smooth.
Add the salt, pepper and cayenne and then taste to see if it suits you or if you need a bit more of any of them.
Spoon the deviled filling back into the egg halves. Now you garnish with the bread and butter pickle and sprinkle with paprika.
You could be done there or you could go ahead and add some pulled pork on top. Delish! Then serve them up with some fried okra or some biscuits or some cornbread!
I hope you enjoy these Pimento Cheese Deviled Eggs as much as I do. Yummy!
Printable Pimento Cheese Deviled Eggs Recipe:
Do you think you will try this Pimento Cheese Deviled Eggs Recipe? Will you top them with pulled pork? Are you going to enter Eggland’s Best America’s Best Recipe Contest? What are you thinking of making with eggs to wow the judges?