These pimento cheese deviled eggs are made with a rich pimento cheese filling, topped with sliced scallions, pimentos and crushed potato chips for extra crunch and flavor!
Hello hello — it’s time for fancy deviled eggs!
These deviled eggs use a classic-style filling with one delicious twist: pimento cheese. They’re finished with scallions, diced pimentos and crushed potato chips for a crunchy, salty bite.
I live for a fancy deviled egg!
It’s not my first foray into elevated deviled eggs — I’ve made smoked salmon deviled eggs, bacon buffalo deviled eggs, French onion deviled eggs and blue cheese asparagus deviled eggs in the past. While I appreciate the traditional recipe, I always love a modern twist.
I’m sharing this recipe after Easter so you can make it for Kentucky Derby weekend. Pimento cheese and deviled eggs are a match made in heaven — creamy, tangy and just the right amount of indulgent.
We keep pimento cheese on hand for snacking and parties — it’s great as a dip, spread or burger topper. If you have some left over from making it yourself or from store-bought, these deviled eggs are the perfect way to use a few spoonfuls.
Why I love this recipe
My pimento cheese is flavorful and makes a generous batch, so you’ll often have a bit extra to turn into something special. Whether homemade or store-bought, a few spoonfuls transform plain deviled eggs into something bright and savory.
To finish the eggs, top with sliced green onions, a few diced pimentos and — my favorite part — crushed potato chips. The chips add a crispy, salty contrast that makes each bite more interesting.
Yes — potato chips as a garnish are absolutely worth it.
A quick tip: pimento cheese varies in texture. If your filling feels too thick when you blend it with the yolks, add a drop of the liquid from the jar of diced pimentos to loosen it — this keeps the filling smooth and mousse-like. Adjust until it feels right on a spoon.
These are unique without being strange — familiar comfort with a tasty upgrade. Even picky family members who prefer classic flavors tend to love these because they hold onto that deviled-egg foundation while offering something new.
They’re extra special and easy to make ahead for parties.
Pimento Cheese Deviled Eggs
Pimento Cheese Deviled Eggs
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Ingredients
- 12 large eggs
- ¼ cup pimento cheese (homemade or store-bought)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- kosher salt and black pepper, to taste
- 3 tablespoons freshly snipped chives
- diced pimentos (for garnish)
- a drop of liquid from the jar of pimentos (if needed)
- sliced green onions (for topping)
- crushed potato chips (for topping)
- fresh herbs like dill and additional chives (optional, for garnish)
Instructions
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If making your own pimento cheese, reserve a few pimentos from the jar to use as garnish.
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To boil the eggs: place them in a large pot and cover with cold water. Bring to a boil, let bubble for 1 minute, then turn off the heat and cover the pot. Let sit for 10 minutes.
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After 10 minutes, transfer the pot to the sink and add cold water to cool the eggs immediately. Let them sit in cold water for about 30 minutes, refreshing the water or adding ice as needed.
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Peel the eggs and pat dry. Slice in half lengthwise and gently remove the yolks to a bowl or food processor.
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Combine the yolks, pimento cheese, mayonnaise, Dijon, garlic powder and a pinch of salt and pepper in a food processor. Blend until smooth and mousse-like. If the mixture seems too thick, add a drop of liquid from the pimento jar to loosen it. Stir in the chives, then taste and adjust seasoning. Spoon or pipe the filling into the egg white halves.
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Finish each egg with diced pimentos, sliced green onions, fresh herbs if using, and a sprinkle of crushed potato chips. Serve immediately or chill until ready to serve.
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Loaded with flavor!