Skip to main content Share
& Save

Pimiento Cheese Bacon Deviled Farm Eggs

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12


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


Pimiento Cheese Bacon Deviled Farm Eggs

In a saucepan, bring eggs and cold water to cover to a boil over medium-high heat. Reduce heat, and simmer for 11 minutes. Let cool completely. Peel eggs, and cut in half horizontally.

Separate egg yolks and whites. In a medium bowl, stir together egg yolks, sour cream, mayonnaise, Pimiento Cheese, hot sauce, and vinegar. Pipe mixture into egg whites. Top with bacon and parsley. Serve immediately.

Pimiento Cheese

In a small bowl, stir together all ingredients until well combined.

I'm not interested