Recipe courtesy of Sam Carroll and Cody Carroll

Pimento Deviled Eggs

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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12 large hard-boiled eggs, peeled

8 ounces grated sharp Cheddar

1/2 cup sour cream 

1/4 cup cream cheese, softened 

1/4 cup mayonnaise 

2 teaspoons Creole mustard 

2 teaspoons sweet pickle relish 

Dash hot sauce 

Kosher salt and freshly ground black pepper

One 4-ounce jar finely diced pimientos, drained 

Thinly sliced green onion, for garnish 

Paprika, for garnish 

Crushed butter crackers, for garnish 


Special equipment:
a piping bag fitted with a large star tip
  1. Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add the Cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and some salt and pepper. Run the food processor until smooth. Remove the filling to a bowl and fold in the pimientos.
  2. Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers.