Pimento Cheese Deviled Eggs with Jalapeno – With Instant Pot Instructions

5 from 2 votes
1 hour
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Deviled eggs are always the hit of the party! Pimento Cheese Deviled Eggs with Jalapeno are a fun Southern twist on traditional deviled eggs perfect any time. 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 easily peeling eggs cooked on the stovetop, too.

Photo of Jalapeno Pimento Cheese Deviled Eggs garnished with jalapeno slices and paprika.

Why This Recipe is a Keeper!

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. Deviled eggs are also big in the South, so this recipe for Pimento Cheese Deviled Eggs with Jalapeno combines the best of both worlds!

Pimento Cheese Deviled Eggs with Jalapeno make a lovely addition to your Easter table, picnics, barbecues, showers and any other occasion!

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.

How to Make Pimento Cheese Deviled Eggs with Jalapeno:

Recipe Ingredients:

Here’s everything you’ll need to make this recipe along with how to prep. See the deviled egg recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

  • Pimento Cheese: I used a good purchased brand, Palmetto, for this recipe. 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
  • Stir together mayonnaise, pimentos, onion, Worcestershire and cayenne in a large bowl.
  • Stir cheeses into pimiento mixture until well combined. Store covered in the refrigerator up to 1 week.

  • Mayonnaise: If you live in the South, then you know about Duke’s Mayonnaise! Definitely use it if you can find it.
  • Jalapeno: The heat in hot peppers is mainly in the seeds and membranes. If you want to tone down the heat, remove them. When handling hot peppers, you may wish to wear gloves.

Step-By-Step Instructions:

First, we need to cook some eggs. Here are two ways to do that:

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 into the bottom of the Instant Pot.
Photo of seven eggs in 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 used right away.
  • MAKE AHEAD: The eggs can be cooked and peeled up to three days ahead. Refrigerate until needed.
Photo of seven eggs in ice bath in glass bowl.
  • 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!
Photo of hard-cooked halved eggs.

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 a 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.
  • MAKE AHEAD: The eggs can be cooked and peeled up to three days ahead. Refrigerate until needed.

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.

Then proceed!

  • 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.
Photo of filling for Jalapeno Pimento Cheese Deviled Eggs in glass mixing bowl.
  • Refill the eggs and garnish with a jalapeno slice and paprika.
  • That’s it!

Pimento Cheese Deviled Eggs with Jalapeno make a lovely addition to your Easter table, picnics, barbecues, showers and any other occasion!

Close-up photo of Jalapeno Pimento Cheese Deviled Eggs garnished with jalapeno.

Chef Tips and Tricks:

  • To peel hard-cooked eggs:
    • Tap the bottom of the egg on a hard surface such as a cutting board or countertop.
    • Gently roll the egg on the hard surface with the palm of your hand or very gently tap the egg on the hard surface in numerous places. Cracks will start to form which loosens the outer shell.
    • Begin peeling from the bottom first as there’s a little air pocket and you’ll be able to get under the membrane. Better yet, if you can get hold of that membrane you’re off to the races! The shell should come off easily from there.
  • Some people find it easier to peel eggs under cool running water and if that works for you, by all means, do it. If not, a quick rinse under cool running water is always a good idea to remove any shell fragments.
Photo of Jalapeno Pimento Cheese Deviled Eggs garnished with jalapeno and paprika.

Frequently Asked Questions:

How far in advance can I cook eggs for deviled eggs?

You can cook eggs for deviled eggs 3 to 4 days in advance. Peel and leave them uncut then store in an airtight container. As with most foods, a food safety issue begins to develop after 5 to 7 days.

How far in advance can I make filling for deviled eggs?

You can make the filling 1 to 2 days ahead of time. Store it in a zipper-top bag and remove as much air as possible to prevent discoloration. Then, when ready to fill, simply snip a corner of the bag and fill the egg white halves.

How far in advance can I fill deviled eggs?

You can fill deviled eggs 1 day ahead of time. Store in an airtight container. If you’re adding any crunchy or fresh toppings, wait until you’re ready to serve the eggs so the topping stays fresh and crunchy.

Should you use older eggs for deviled eggs?

Who wants to wait until they have older eggs to enjoy deviled eggs? Yeah, not me. I’ve tried every which way and I never found it to make a difference. In fact, I think it’s a wive’s tale. The two methods outlined above have made the most difference and I get easily peelable eggs very consistently.

Photo of Jalapeno Pimento Cheese Deviled Eggs on white platter.

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Close-up photo of Jalapeno Pimento Cheese Deviled Eggs garnished with jalapeno.

Pimento Cheese Deviled Eggs with Jalapeno – With Instant Pot Instructions

5 from 2 votes

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By: Carol | From A Chef’s Kitchen
Deviled eggs are always the hit of the party! Pimento Cheese Deviled Eggs with Jalapeno are a fun Southern twist on traditional deviled eggs perfect any time.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizers and Snacks
Cuisine Southern
Servings 24
Calories 85 kcal

Ingredients
  

  • 1 dozen eggs - cooked, peeled and halved
  • 2/3 cup prepared plain pimento cheese - or jalapeno pimento cheese
  • 1/2 cup mayonnaise - preferably Dukes
  • 2 tablespoons Dijon mustard - 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

Instructions
 

Instant Pot Instructions

  • 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.

Recipe 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.

Notes

MAKE AHEAD:  You can cook eggs for deviled eggs 3 to 4 days in advance. Peel and leave them uncut then store in an airtight container. As with most foods, a food safety issue begins to develop after 5 to 7 days.
You can make the filling 1 to 2 days ahead of time. Store it in a zipper-top bag and remove as much air as possible to prevent discoloration. Then, when ready to fill, simply snip a corner of the bag and fill the egg white halves.
You can fill deviled eggs 1 day ahead of time. Store in an airtight container. If you’re adding any crunchy or fresh toppings, wait until you’re ready to serve the eggs so the topping stays fresh and crunchy.

Nutrition

Serving: 1deviled egg | Calories: 85kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 143mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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