Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/2 cup sharp cheddar cheese, finely shredded
- 1/4 cup Greek yogurt (plain, full-fat) or softened cream cheese
- 2 tablespoons diced pimentos, drained and patted dry
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chives or extra pimentos for garnish
Instructions
- Slice each hard-boiled egg in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl. Set the egg white halves aside on a serving platter or a deviled egg tray. If you want them to sit perfectly flat, you can slice a tiny sliver off the bottom of each white half.
- Use a fork to mash the egg yolks until they reach a fine, crumbly consistency. Add the shredded cheddar cheese, Greek yogurt (or cream cheese), Dijon mustard, smoked paprika, and garlic powder. Mix vigorously until the filling is smooth and creamy. Fold in the diced pimentos gently to ensure they don’t break apart and discolor the mixture.
- Spoon the mixture into the cavities of the egg whites. For a professional look, transfer the filling to a piping bag with a large star tip. Pipe the pimento cheese mixture into each egg half. Garnish with a sprinkle of smoked paprika, a few chopped chives, or a small slice of pimento. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Cook Time: 25 minutes