Ingredients
Scale
- 12 large eggs
- 4 oz cream cheese, softened
- 1/4 cup plain Greek yogurt (full fat)
- 1 cup extra sharp cheddar cheese, finely shredded
- 1 jar (4 oz) diced pimentos, drained well and patted dry
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh chives or additional paprika for garnish
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water. Bring the water to a rolling boil, then immediately remove from heat and cover the pan with a lid. Let the eggs sit in the hot water for 10 to 12 minutes. While the eggs sit, prepare an ice bath in a large bowl. Transfer the eggs to the ice bath and let them cool completely for at least 10 minutes. Once cooled, gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl.
- In the bowl with the cooked yolks, add the softened cream cheese, Greek yogurt, garlic powder, smoked paprika, and cayenne pepper. Use a fork or a hand mixer to blend until the mixture is completely smooth and creamy. Fold in the finely shredded sharp cheddar cheese and the drained diced pimentos. Stir until well combined. Taste the mixture and season with salt and black pepper as needed. For a smoother texture, you can pulse the cheese in a food processor before adding, though a little texture is traditional for pimento cheese.
- Spoon the filling into the empty egg white halves, or for a more professional “viral” look, transfer the filling to a piping bag fitted with a large star tip. Pipe the pimento cheese mixture generously into each egg white. Arrange the deviled eggs on a festive Thanksgiving platter. Garnish with a sprinkle of smoked paprika and freshly chopped chives. Serve immediately or refrigerate until you are ready for your party.
- Cook Time: 30 minutes