Do you hate making deviled eggs, but love eating them? Not only is this a totally delicious take on deviled eggs, but I’ve got an easy trick to peel hard boiled eggs without destroying them! I’ve also added a quick tutorial on how to boil the perfect egg, without those unsightly green rings. If you love pimento cheese sandwiches, you’ll love these pimento bacon deviled eggs!
Pimentos, extra-sharp cheddar, and mayo make the most insanely delicious filling, while bacon is just the smoky, crispy cherry on top. Whether you have a family gathering coming up or a spring or summer cookout, these little babies will be gone in minutes!
So get ready to drool ya’ll…and if you make this for your family and friends, you’ll be making everyone else drool too.
How to get the perfectly boiled egg
Add the eggs to a pot of cold water. Bring the water to a boil, turn the heat to low, cover, and simmer for exactly 7 minutes. Set a timer because it’s easy to overcook the eggs, hence those ugly greenish brown rings around the eggs. Immediately take off the heat and gently place the eggs in a colander to drain. Once the eggs are drained, place them in a bowl of ice water to stop the cooking process.
the trick to peeling hard boiled eggs
Before removing the shells, place the eggs in a bowl of warm water. Gently crack the eggs against the edge of your bowl and peel slowly. Keep the eggs submerged under the warm water while peeling. Most of the shell should come off in one fell swoop.
Kitchen tool options for this recipe
- I love using a mini food processor to puree the filling because it takes up very little counter space and you can use it to blend sauces and salad dressings too.
- A stand mixer also works well for blending the filling.
- Or a handheld mixer will do the trick too!
More side dishes and appetizers
- Créme Fraîche Potato Salad
- Goat Cheese Guacamole with Crispy Wontons
- Orzo and Wild Rice Salad
- Cold Soba Noodle Salad with Tahini Dressing
Bon Appetit Ya’ll,
Pimento Bacon Deviled Eggs
- 12 eggs
- ¾ cup mayo
- ¼ cup plus 2 Tbsp. pimentos
- ½ cup extra sharp cheddar
- ¼ tsp worcestershire sauce
- 2 strips of bacon cooked
- salt and pepper to taste
- chopped chives for garnish
- Gently lower 12 eggs into a large pot and fill with cold water until they are covered.
- Heat the pot over high heat and bring to a boil. Immediately lower the heat to low, cover and cook for 7 MINUTES, no more, no less. SET A TIMER! As soon as the timer goes off, remove them from the heat, drain in a colander, and add them to a bowl of ice water to stop the cooking process.
- While the eggs are cooking, start cooking the bacon, shred the cheese, and a measure all other ingredients. Add the mayo, pimentos, cheddar, Worcestershire, salt and pepper to a food processor or use a stand mixer or electric beaters.
- Place the boiled eggs in a bowl of warm water before removing shells. Start by cracking the tops of the eggs, then the rest of the egg. Keep the eggs submerged under the water while peeling to help the shells come off easily.
- Cut the eggs in half and remove the yolks. Add the yolks to the rest of the filling ingredients. Puree all ingredients until smooth. Season with salt and pepper to taste.
- Fill the eggs with a small ice cream scoop, a spoon, or a piping bag (which can be made by cutting a sliver from a ziploc bag). Top with crumbled bacon and chopped chives. Serve immediately or cover with plastic wrap and place in the fridge. If you are not serving immediately, add the crumbled bacon right before you serve so it's room temp.
- These can be made 3-4 hours in advance.