Pimento Cheese Deviled Eggs

When a deviled egg manages to be both incredibly creamy and punchy with flavor, everyone’s a winner, whether it’s for a backyard cookout or a simple Sunday brunch. This recipe for Pimento Cheese Deviled Eggs nails the balance so easily and reliably that they’ve become one of our all-time favorite appetizers to share.

The key is mashing the yolks by hand for a texture that feels full and authentic, not stodgy and overdone. Then, we layer in the good stuff: the thick, subtly spicy, and addictive Slow Burn Pimento Cheese from Reeder’s Auto & Tire (yes, that’s a convenience store, and yes, you should trust us on this). Plenty of Head Country Championship Seasoning pulls it all together with trademark savory, smoky flavor.

Using local favorites ensures the perfect flavor profile to impress any adventurous locavore.

Why You’ll Love This Recipe

This isn’t your standard potluck appetizer. We’ve added a few pro touches to ensure these are the best bites to ever leave your kitchen:

• The rustic, handmade texture. By mashing with a fork, we create a hearty, homemade filling that reminds us of home.
• The foolproof peel. We use a specific cooling method in ice water to ensure the eggs peel cleanly every single time, avoiding the dreaded torn-apart look.
• A local flavor explosion. This recipe features Head Country, an Oklahoma legend that takes the savoriness to “can’t-stop-eating” status, plus the Slow Burn Pimento Cheese from Reeder’s Auto & Tire, one of our very favorite places to stock up on MIO eats and drinks. They have all the candy you’ve been seeing on TikTok, too, plus unmatched service and friendliness in the heart of Tulsa’s midtown.
• A locavore’s delight. It’s a win-win: you get an incredible dish, and you’re supporting Oklahoma makers and retailers that strengthen our state.

Ingredients for the Deviled Eggs

• 12 large eggs. The fresh canvas for our spicy, smoky, creamy filling. Choose local by opting for Hansen’s Eggs or Equally Yolked Eggs.
• 1/2 cup Slow Burn Pimento Cheese from Reeder’s. This cult favorite is thick, subtly spicy, and adds a texture that’s downright addictive. This recipe leaves you extra to enjoy with crackers or on a sandwich.
• 1/2 cup mayonnaise. Essential for achieving smooth decadence.
• 1 tablespoon Dijon mustard. Adds a bright, sharp contrast to the richness of the cheese and mayo.
• 1 teaspoon Head Country Championship Seasoning. The game-changer that provides a deep, savory profile that elevates everything it touches.
• Fresh chopped chives. A vibrant garnish that adds a delicate freshness.

This Recipe’s Must-Haves

• A sturdy fork is mandatory for mashing the yolks and pimento cheese into a cohesive, flavorful filling.
• A large pot to cook a dozen eggs to end-to-end perfection.
• A large bowl for ice water to stop the cooking process of the eggs immediately, with a soak to guarantee an easy peel.

How to Make Pimento Cheese Deviled Eggs

1. Boil and prep. Bring water in a large pot to a full, rolling boil. Using a spoon, gently lower the eggs into the water. Allow the water to come back to a full boil, then start a timer for 10 minutes.
2. The soak and ice. When the timer hits 10 minutes, immediately remove eggs from heat and allow them to sit in the hot water for 5 minutes. Remove eggs to a bowl of iced water for at least 10 minutes. This is the secret to an effortless peel.
3. Prepare the filling. Slice the peeled eggs in half and set the whites aside. Place yolks in a medium bowl and mash them thoroughly with a fork until no large lumps remain.
4. Mix it up. Add the Slow Burn Pimento Cheese, mayo, Dijon, and Head Country Championship Seasoning to the yolks. Stir and mash vigorously until the mixture is well-combined. Give the mixture a quick taste. Add a pinch of salt or pepper, if you’d like.
5. Fill and garnish. Spoon or pipe the mixture into the egg-white halves. Sprinkle with an extra dash of Head Country Championship Seasoning, then top with fresh chives.
6. Make ahead. You can boil and peel the eggs up to two days in advance. Create the yolk mixture the morning you plan to serve. Assemble the deviled eggs just before you plan to chow down.

What to Serve With These Deviled Eggs

Serve these eggs alongside a tray of local BBQ—we love these Bologna Burnt Ends—or as a side to a fresh Oklahoma summer salad. Our best tip? Make double what you think you’ll need. And then don’t be surprised when they’re the first thing to disappear.