I'm a southern girl, born and bred (even through I spent a lot of my youth moving around the continental United States.) Home is where the heart is and my heart is in Texas, so... I'm a southern girl. One thing we have in the south that tends to throw northerners off, is pimento cheese. I've actually got friends that have never heard of pimento cheese!
That always blows my mind. How does anyone not know what pimento cheese is? I practically grew up on the stuff! It's one of my favorite things around the Spring and Summer too. Just a plain ole' pimento cheese sandwich made on white bread that's so soft it sticks to the roof of your mouth like glue... Ooooh yeah. That's the stuff right there.
My mom is spending a few days with me and because of that, I had some pimento cheese on hand. We're a couple of pimento cheese loving girls I tell you. We used some of it on pimento cheese BLTs this weekend and I made sure to have enough leftover to use today too! That part was a struggle... keeping my mom out of the pimento cheese.
With it getting closer to Spring and deviled eggs becoming just as much of a staple around this time of year as pimento cheese, I decided to merge the two together to make some Pimento Cheese Deviled Eggs! Pimento cheese in deviled eggs? Yes! And let me just tell you why... Pimento cheese has a lot of the same flavors as any traditional deviled egg. It's a little sweet. A little tangy. And perfectly delicious.
These deviled eggs are no different. You know, aside from having a bit of cheese in there too. But, who's going to complain about cheese in anything? Not I. Not. I. The point is, if you like deviled eggs. If you like pimento cheese. ...You've got to try these y'all! They would be great for any sort of picnic, gathering, or spring/summer event.
Today I used a locally made gouda pimento cheese, but this would also be very good with my Skinny Jalapeño Pimento Cheese or any other lightened version of pimento cheese.
Pimento Cheese Deviled Eggs
Servings: 12 • Size: 1 Deviled Egg • Calories: 47.9 • Fat: 2.9 g • Saturated Fat: 1.1 • Carb: 0.9 g • Fiber: 0 g • Protein: 4.2 g • Sugar: 0.3 g • Sodium: 81.5 mg
6 Whole Large Eggs
4 Oz. Light Pimento Cheese (Store Bought or Homemade)
4 Tbsp. Plain Fat Free Greek Yogurt
2 Tbsp. Light Mayonnaise
2 Green Onions, Chopped
Sprinkle Smoked Paprika
Fill a large pot with water and place the eggs into it. Bring the water to a boil, cover, turn the heat off and set a timer for 12 minutes.
When the timer goes off, drain the pot and cool the eggs in some icy water.
Peel the eggs and slice them in half to remove the cooked yolks; set aside into a medium bowl.
Place the cooked halved egg whites onto a plate or egg dish.
In a medium bowl, beat together the cooked egg yolks, 4 Oz. Light Pimento Cheese, 4 Tbsp. Plain Fat Free Greek Yogurt and 2 Tbsp. Light Mayonnaise.
Season with salt and pepper to taste.
Scoop the pimento cheese filling into a piping bag or just a regular gallon ziplock bag and cut the tip off.
Pipe the filling into the prepared egg halves.
Top the deviled eggs with some chopped green onions and sprinkled paprika.
Enjoy right away!