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Pimento Bacon Deviled Eggs

Homemade pimento cheese blends with a traditional deviled egg, topped with bacon of course, for the BEST party appetizer EVER!
Course Appetizer
Cuisine Southern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 -8


  • 12 eggs
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup plus 2 Tbsp. pimentos
  • 1/2 cup heaping extra sharp cheddar
  • 1/4 tsp worcestershire sauce
  • 2 strips of bacon cooked
  • salt and pepper
  • 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 run cold water over them 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, sour cream, pimentos, cheddar, Worcestershire, salt and pepper to a food processor. If you don't have a food processor you can use a stand mixer or an electric beater.
  • Gently remove the shell from the eggs and cut them in half. Remove the cooked yolks and add to the food processor. Puree all ingredients until smooth. Season with salt and pepper to taste.
  • Fill the eggs with a small ice cream scoop or piping 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.