Loaded Potato and Pimento Cheese Deviled Eggs


Pimento Cheese

  • 8 ounces cream cheese, softened to room temperature
  • 2 cups shredded white cheddar
  • 2 ounces goat cheese
  • 1/2 cup mayo
  • 1 ounce onion
  • 1/2 teaspoon garlic, chopped
  • 1/2 ea. fresh jalapeño (no seeds)
  • 8 ounces pimentos, drained well

Mashed Yellow Potato & Pimento Cheese Deviled Egg Filing

  • 12 ea. eggs, hard-boiled and peeled
  • 1 tablespoon yellow mustard
  • 1 teaspoon tabasco
  • 1 teaspoon celery salt
  • 3 tablespoons mayo
  • 1 tablespoon shredded white cheddar cheese
  • 1/2 cup pimento cheese
  • 2 cups mashed potato


Pimento Cheese

  1. Finely chop the onion, garlic, jalapeño, and pimentos.
  2. In the bowl of a standard mixer with the paddle attachment, add all ingredients.
  3. Mix together well on medium speed until well incorporated.
  4. Label, date, and refrigerate.

Mashed Yellow Potato & Pimento Cheese Deviled Egg Filling

  1. Split hard boiled eggs in half widthwise.
  2. Place egg white halves on tray and refrigerate.
  3. Place hard egg yolks in food processor.
  4. Blend until egg yolks are broken up.
  5. Add in all other ingredients except mashed potatoes.
  6. Mix until well incorporated.
  7. Transfer to a large bowl.
  8. Add in mashed potatoes and mix together well.
  9. Place in mix in piping bag with star tip.
  10. Refrigerate until needed.


Print Recipe

Yield: 6-8

Miss Shirley's Cafe

Share this Recipe