Loaded Potato Pimento Cheese Deviled Eggs
A Southern-inspired twist on classic deviled eggs that combines creamy homemade pimento cheese with fluffy mashed potatoes for an indulgent appetizer. The tangy pimento cheese mixture features sharp white cheddar, cream cheese, and pickled pimentos, while the egg filling incorporates smooth mashed potatoes for extra richness. Perfect for potlucks, holiday gatherings, or any occasion where you want to serve something memorable that goes beyond ordinary deviled eggs.
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 2 cups white cheddar, shreddedsharp cheddar1:1flavor
more pronounced cheese flavor
- 2 ounces goat cheese
- ½ cup mayo
- 1 ounce onion
- ½ teaspoon garlic, chopped
- ½ ea fresh jalapeno, no seeds
- 8 ounces pimentos, drained well
- 12 ea eggs, hard-boiled and peeled
- 1 tablespoon yellow mustard
- 1 teaspoon tabasco
- 1 teaspoon celery salt
- 3 tablespoons mayo
- 1 tablespoon white cheddar cheese, shreddedsharp cheddar1:1flavor
more pronounced cheese flavor
- ½ cup pimento cheese
- 2 cups mashed potatomashed cauliflower1:1low-carb
significantly reduces carbs
Instructions
- 1
Finely chop the onion, garlic, jalapeno, and pimentos
- 2
Mix all pimento cheese ingredients together in a standard mixer with paddle attachment on medium speed until well incorporated
- 3
Label, date, and refrigerate the pimento cheese
- 4
Split hard boiled eggs in half widthwise
- 5
Place egg white halves on tray and refrigerate
- 6
Place hard egg yolks in food processor and blend until broken up
- 7
Add yellow mustard, tabasco, celery salt, and mayo to egg yolks and mix until well incorporated
- 8
Transfer mixture to a large bowl
- 9
Add mashed potatoes and mix together well
- 10
Place filling in piping bag with star tip
- 11
Pipe filling into egg white halves
- 12
Refrigerate until needed
Tips
Make sure cream cheese is fully softened before mixing to avoid lumps in the pimento cheese
Drain pimentos thoroughly on paper towels to prevent watery filling
Chill assembled eggs for at least 30 minutes before serving for best texture and easier slicing
Good to Know
Refrigerate assembled deviled eggs covered for up to 3 days. Store pimento cheese separately for up to 1 week.
Make pimento cheese up to 3 days ahead. Boil eggs and prepare filling day before, assemble day of serving.
Serve chilled on a platter. Garnish with paprika, chives, or crumbled bacon if desired.
Common Mistakes
Drain pimentos completely to avoid watery filling
Let cream cheese soften fully to avoid lumps
Chill assembled eggs before serving to prevent filling from being too soft
Substitutions
significantly reduces carbs
FAQ
Can I make the pimento cheese ahead of time?
Yes, the pimento cheese can be made up to 3 days ahead and stored covered in the refrigerator. This actually improves the flavors as they meld together.
What if I don't have a piping bag?
You can use a zip-top bag with the corner cut off, or simply spoon the filling into the egg whites using two spoons for a rustic look.
How long will these keep in the refrigerator?
Assembled deviled eggs will keep covered in the refrigerator for up to 3 days, though they're best eaten within 24 hours for optimal texture and food safety.