Pimento Cheese Deviled Eggs

Serving Size: 12

I mashed the egg yolks with cheddar, mayo, a tiny bit of mustard, Worcestershire and of course pimentos.  I should have double the recipe because they were gone!  Devoured!  Demolished!  Another hit!


  • 12 large eggs
  • 0.25 cup mayonnaise
  • 0.75 cup freshly grated cheddar cheese
  • 1.5 Tbsp pimento
  • 2 tsp mustard
  • splash of Worcestershire sauce


  1. Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain. Gentle bounce the pot to let the crack a little.
  2. Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks.
  3. Mash yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve and enjoy!

For the full post, visit Life With the Crust Cut Off.