Jalapeno Pimento Cheese Deviled Eggs are a fun Southern twist on traditional deviled eggs. Steaming eggs in the Instant Pot is the easiest way EVER to make hard-cooked eggs and peeling them is effortless! But just in case you don’t have an Instant Pot, I’ve got some great tips for easy peeling eggs cooked on the stovetop, too.
Before moving to the South from Wisconsin over 25 years ago, I had not experienced Southern food at all. There, food was about brats, fish fries and cheese curds.
One of the first Southern specialties I tried was pimento cheese. The combination of cheddar cheese, mayonnaise and diced pimentos is a Southern staple and every Southern cook worth their grits has their own version.
What is pimento cheese?
Pimento cheese, a blend of cheddar cheese, mayonnaise, diced pimentos and various seasonings, also known as the “Pâté of the South,” doesn’t even have Southern roots. It actually got its start in the North–New York to be exact.
Eventually, it made its way to the southern United States because of the abundant pimento production in Georgia. You can read the entire history here at Serious Eats.
For this recipe, I use a good purchased brand like Palmetto. Use either the jalapeno-flavored or plain. I start with the jalapeno flavor and add more jalapeno because that’s how we roll around here!
If you prefer to make your own pimento cheese, here’s a basic recipe:
BASIC PIMENTO CHEESE
1 ½ cups mayonnaise
1 jar (4-ounce) diced pimentos, drained
1 tablespoon finely grated yellow onion
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper, or to taste
1 block (8-ounce) yellow extra-sharp Cheddar cheese, finely shredded
1 block (8-ounce) yellow sharp Cheddar cheese, shredded
Combine mayonnaise, pimentos, onion, Worcestershire and cayenne in a bowl. Stir in cheese. Store up to one week in the refrigerator.
Let’s cook some eggs for our Jalapeno Pimento Cheese Deviled Eggs!
How to hard-cook eggs in the Instant Pot:
- Start with straight-out-of-the-refrigerator COLD eggs.
- Place up to 7 eggs on the rack in the Instant Pot. It’s possible to do up to 9 at a time, but I prefer to not crowd them. You can do 6 and 6 but I like to have extra eggs done for taste-testing and in the event the egg is funky inside or decides to be difficult and not peel easily. (It can happen.)
- Pour 1 cup of water in the bottom of the Instant Pot.
- Lock the lid and proceed as follows:
- 5 minutes on HIGH PRESSURE (or the EGG setting if you have one on your Instant Pot)
- 5 minutes NATURAL RELEASE
- MANUALLY release the rest of the pressure
- Have an ICE BATH ready. Place them in the ice bath and let cool for 5 minutes
- Just remember 5-5-5 and you’re off to the races!
- Peel the eggs starting at the wide end where there’s an air pocket. Refrigerate if not using right away.
- Buying an Instant Pot JUST to do hard-cooked eggs for deviled eggs is worth every penny! They come out perfectly every time and they peel beautifully!
How to hard-cook eggs on the stovetop for easy peeling:
Here’s a method from Cook’s Illustrated that works very well:
- Get a saucepan full of water to a good, gentle boil over medium-high heat.
- Prepare an ice bath.
- Carefully lower cold eggs just out of the refrigerator into the water with a slotted spoon. Cook 10 minutes maintaining the gentle boil.
- Transfer the eggs to the ice bath and let cool 5 minutes. Do not let the eggs sit in the water or they’ll become hard to peel.
- Gently crack the eggs all over. Peel the eggs starting at the wide end where there’s an air pocket. Refrigerate if not using right away.
Cook’s Illustrated explains that when the cold eggs hit the boiling water, the thin membrane between the white and the shell separates from the white and adheres to the shell.
Once you have perfectly peeled hard-cooked eggs, there are myriad ways to fill them. These Southern-style Jalapeno Pimento Cheese Deviled Eggs are my new favorite and will be on my Easter table!
How to make Jalapeno Pimento Cheese Deviled Eggs:
- Gather and prep all the ingredients:
- Hard cook the eggs.
- Make the pimento cheese or measure out prepared pimento cheese.
- Dijon mustard
- Salt and black pepper
- Remove the egg yolks to a bowl and mash.
- Add the pimento cheese, mayonnaise, mustard, and salt and black pepper then puree with an immersion blender.
- Stir in the diced jalapeno.
- Refill the eggs and garnish with a jalapeno slice and paprika.
- That’s it!
More spicy appetizer recipes:
- Crab and Artichoke Beignets with Jalapeno Remoulade
- Deviled Crab-Stuffed Artichoke Bottoms
- Grilled Citrus Chili Shrimp with Mango Pineapple Salsa
- Spinach Artichoke Dip with Fresh Jalapeño
- Crab Mango and Avocado Salad with Chile-Lime Dressing in Endive
- Oil-Free Butternut Squash Chips and Chipotle Black Bean Dip
- Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce
- Balsamic Italian Sausage and Grapes over Goat Cheese Polenta
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- 1 dozen eggs, cooked, peeled and halved
- ⅔ cup prepared plain pimento cheese or jalapeno pimento cheese
- ½ cup mayonnaise, preferably Dukes
- 2 tablespoons Dijon or yellow mustard
- Salt and freshly ground black pepper, to taste
- 1 jalapeno pepper, seeded if desired, finely chopped
- Jalapeno slices, for garnish
- Paprika, for garnish
- Place up to 9 cold eggs on a rack in the Instant Pot. Add 1 cup of water.
- Prepare an ice bath.
- Lock the lid.
- Set to 5 minutes on HIGH PRESSURE (or the EGG setting if you have one on your Instant Pot).
- Allow 5 minutes for NATURAL RELEASE.
- MANUALLY release the rest of the pressure.
- Place eggs in the ice bath and let cool for 5 minutes.
- Peel, cut in half, remove yolks to a bowl and mash.
INSTANT POT INSTRUCTIONS:
- Add pimento cheese, mayonnaise, mustard and salt and black pepper. Stir until well blended. Alternatively, combine in a food processor and process until smooth or use an immersion blender.
- Stir in chopped jalapeno.
- Refill eggs with the pimento cheese combination. Garnish with jalapeno slices and sprinkle with paprika.
MAKE AHEAD: Can be made ahead 24 hours in advance. Keep refrigerated.
Serving Size:1 deviled egg
Amount Per Serving: Calories: 107Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 100mgSodium: 164mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.