Paula Deen Pimiento Cheese Bacon Deviled Farm Eggs

Paula Deen pimiento cheese bacon deviled farm eggs are a creamy, tangy appetizer with homemade pimiento cheese, crisp bacon and 12 hard-boiled eggs that come together in 30 minutes. It's an easy Southern deviled egg appetizer for potluck, game day or holiday table spreads, and it's make-ahead friendly.

Stir the pimiento cheese into the yolks until the filling is completely smooth, because that is what lets it pipe into clean swirls. Leave it lumpy and the cheese clogs the piping tip.

Paula makes her pimiento cheese from scratch with white cheddar, roasted red peppers and a little Sriracha, so the filling tastes like a real Southern cheese spread. She also adds apple cider vinegar to both the filling and the cheese, which keeps all that mayonnaise and cheddar from feeling heavy.

Paula Deen Pimiento Cheese Bacon Deviled Farm Eggs

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

120

kcal

A smooth, cheesy yolk filling is piped into tender egg whites and topped with crumbled bacon and fresh parsley. The pimiento cheese gives each bite a sharp, creamy kick with a little heat in the background.

Ingredients

• Pimiento Cheese Bacon Deviled Farm Eggs:
  

• 12 large eggs
  

• 3 tablespoons Sour cream
  

• 3 tablespoons mayonnaise
  

• 3 tablespoons pimento cheese
  

• 2 tablespoons Hot sauce
  

• 2 tablespoons apple cider vinegar
  

• 2 slices bacon, chopped and cooked
  

• 1 teaspoon chopped fresh parsley
  

• Pimiento Cheese (makes 1½ cups):
  

• 8 ounces white cheddar cheese, shredded
  

• ¼ cup mayonnaise
  

• ¼ cup Sour cream
  

• 2 tablespoons minced yellow onion
  

• 2 tablespoons roasted red peppers
  

• 2 tablespoons apple cider vinegar
  

• ½ teaspoon Sriracha sauce
  

• ¼ teaspoon chopped fresh parsley
  

• ¼ teaspoon smoked paprika
  

Directions

• Boil the eggs: Put 12 large eggs in a saucepan, cover them with cold water and bring to a boil over medium-high heat. Then reduce the heat and simmer for 11 minutes.
• Cool and peel: Let the eggs cool completely, then peel them. Cut each one in half horizontally so the whites hold the filling.
• Make the pimiento cheese: Stir 8 ounces shredded white cheddar, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons minced yellow onion and 2 tablespoons roasted red peppers together in a small bowl. Add 2 tablespoons apple cider vinegar, 1/2 teaspoon Sriracha, 1/4 teaspoon chopped parsley and 1/4 teaspoon smoked paprika, then mix well.
• Mix the filling: Separate the yolks from the whites and put the yolks in a medium bowl. Stir in 3 tablespoons sour cream, 3 tablespoons mayonnaise, 3 tablespoons of your pimiento cheese, 2 tablespoons hot sauce and 2 tablespoons apple cider vinegar until smooth.
• Pipe and top: Pipe the yolk mixture into the egg whites. Then top each one with chopped cooked bacon (2 slices) and 1 teaspoon chopped fresh parsley, and serve right away.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Riccle piping bags and tips set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought pimiento cheese?

Yes, the filling only needs 3 tablespoons of it, so a good store-bought tub works fine. Homemade does have more kick from the Sriracha and smoked paprika, so add a dash of hot sauce if yours tastes mild.

How long do these deviled eggs keep in the fridge?

Deviled eggs are best the day you make them, since the filling can weep and the whites get rubbery after that. If you have leftovers, cover them tightly and eat them within a day or so.

Can I make them ahead for a party?

You can boil and peel the eggs and mix the filling a day ahead, as long as you keep them separate and covered in the fridge. Then pipe the filling and add the bacon and parsley just before serving so the bacon stays crisp.

What if I don't have a piping bag?

A zip-top bag with one corner snipped off works just as well, and a small spoon does the job too. The swirl won't be as fancy, but the filling tastes the same.

Why are my hard-boiled eggs hard to peel?

Very fresh eggs cling to their shells, so older eggs peel more easily. Letting them cool completely before peeling, as Paula does, also helps the shell come away cleanly.