Pimento Cheese Recipes You’ll Actually Like, Part IV: Pimento cheese deviled eggs

deviled eggs

Pimento cheese deviled eggs? Yes, please!

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You know it as the satisfying centerpiece of a famous sandwich. But pimento cheese is a versatile ingredient, suited to a range of delicious preparations. Robert Wohlfeil is executive chef at Thr3 Jack, a golf-themed restaurant in Minneapolis that has six indoor simulators and a menu stocked with farm-fresh American fare. In celebration of the Masters, GOLF.com asked Chef Wohlfeil to recommend other uses for pimento cheese, aside from simply spreading it on bread. Here’s the fourth of four recipes he’ll share with us this week, one for each day of the tournament. (Check out Thursday’s pimento cheese-stuffed jalapenos here, Friday’s pimento cheesy breakfast hash browns here, and Saturday’s pimento cheeseburger here.)


Pimento Cheese Deviled Eggs

Pimento cheese won’t improve your putting. But it makes pretty much everything else better, including deviled eggs, a party-platter classic, delivered here with a spicy twist.

Pro tips: Peeling hard-boiled eggs without tearing the whites can be painstaking work. But one way to make it easier is to add 1/2 teaspoon or so of baking soda to the water before boiling. The baking soda raises the Ph level of eggs, which helps loosen the shells, making them easier to peel.

Another trick is to crack the hard-boiled eggs slightly before running them under cold water, and to keep them under that cold water as you peel.

pimento cheeseburger
Pimento Cheese Recipes You’ll Actually Like, Part III: Pimento cheeseburger
By: Josh Sens


-12 large eggs
-1 1/2 Tbsp Dijon or yellow mustard
-6 Tbsp pimento cheese
-4 Tbsp mayonnaise (or more if desired)
-Salt and pepper to taste
-Pimentos and chopped green onions for garnish

1. Place the eggs in a saucepan large enough to cover the eggs with water and bring to a boil over high heat.

2. Remove from heat, and let stand, covered, for 10 minutes.

3. Transfer the eggs to an ice bath to cool.

4. Under running water, crack and peel the eggs, being careful not to tear the whites. 

5. Split the eggs in half and remove the yolks to a bowl.

6. Mix the yolks with all ingredients, except the cheese, until smooth and creamy.

7. Fold in the pimento cheese to incorporate. More cheese is always okay. It’s up to you.

8. Spoon (or pipe) the yolk and cheese mixture back into the white.

9. Garnish with pimientos and chopped green onions, and enjoy!

Josh Sens

Golf.com Editor

A golf, food and travel writer, Josh Sens has been a GOLF Magazine contributor since 2004 and now contributes across all of GOLF’s platforms. His work has been anthologized in The Best American Sportswriting. He is also the co-author, with Sammy Hagar, of Are We Having Any Fun Yet: the Cooking and Partying Handbook.