Spicy Deviled Eggs

This recipe for deviled eggs goes way beyond the expected potluck snack.

Spicy Deviled Eggs
Photo: Philip Friedman; Styling by Colleen Riley
Hands On Time:
10 mins
Total Time:
22 mins
8 serves

Our spicy version of deviled eggs combines the flavor and zip of pimento cheese with the classic Southern deviled egg: After you hard-boil and halve your eggs, you’ll mash the yolks with jarred pimentos, grated sharp cheddar, mayonnaise, fresh lemon juice, and a pinch of salt, before spooning the mixture back into your egg whites and dusting the top with a bit more cayenne.


  • 8 large eggs

  • 2 tablespoons chopped jarred pimentos

  • 3 ounces sharp orange cheddar, grated (about ¾ cup)

  • ¼ cup mayonnaise

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon cayenne, plus more for garnish

  • Kosher salt


  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.

  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the pimentos, cheddar, mayonnaise, lemon juice, cayenne, and ½ teaspoon salt.

  3. Spoon the yolk mixture into the egg whites, sprinkle with additional cayenne.

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