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Pimento Cheese Deviled Eggs

Prep Time 10 mins
Servings 12 deviled eggs


  • 6 large hard boiled eggs
  • 2 ounces Cabot Farmhouse reserve, finely shredded
  • 1/4 cup mayonnaise
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried mustard
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons chopped pimento peppers, drained
  • 1 tablespoon sweet relish, optional
  • ground black pepper, hot sauce, and onion powder, to taste
  • paprika, chives, or parsley for garnish


  • Peel and rinse hard boiled eggs. Slice in half, lengthwise and remove yolk to medium mixing bowl, Place egg white on serving tray.
  • Add Cabot Farmhouse Reserve, mayonnaise, celery seed, mustard, sugar, pimentos, and relish to mixing bowl. Using a hand blender, combine until creamy. Add pepper, hot sauce, or onion powder if desired.
  • Place filling into piping bag. Pipe or spoon into the center of each egg white. Garnish with paprika, finely chopped chives and parsley. Cover and refrigerated until ready to serve.