Pimento Cheese Egg Salad
This Pimento Cheese Egg Salad is a creamy, tangy twist on classic egg salad, perfect for sandwiches, crackers, or a light lunch.
Equipment
- Mixing Bowl
- Fork or potato masher
- Spatula or spoon
- Measuring cups and spoons
- Chopping Board
Ingredients
- 6 hard boiled eggs peeled and chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced pimentos drained
- 2 tablespoons mayonnaise
- 2 tablespoons creamy cheese softened (like cream cheese or a cheese spread)
- 2 tablespoons diced pimentos drained (for added flavor and color)
- 1 teaspoon yellow mustard
- 1/8 teaspoon cayenne pepper
- Kosher salt to taste
- Black pepper to taste
Instructions
Prep the Hard-Boiled Eggs
- Place eggs in a pot, cover with water, and bring to a boil. Lower heat and simmer for 9-12 minutes. Transfer to an ice bath, then peel and chop into bite-sized pieces.
Combine the Cheeses
- In a mixing bowl, combine shredded sharp cheddar cheese and softened creamy cheese. Mix well with a fork or spatula.
Add the Pimentos
- Fold in the diced pimentos to the cheese mixture.
Mix in the Eggs and Condiments
- Gently add chopped hard-boiled eggs to the cheese and pimento mixture. Add mayonnaise, yellow mustard, cayenne pepper, and season with kosher salt and black pepper to taste. Mix until well combined, keeping the eggs chunky.
Taste and Adjust Seasoning
- Taste the salad and adjust seasoning as needed with salt, pepper, or more cayenne pepper for extra heat.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Serve on toasted bread, lettuce wraps, or with crackers.
Notes
- Use high-quality sharp cheddar cheese for the best flavor.
- For a fresh twist, add chopped herbs like dill or chives.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Do not overcook eggs to avoid rubbery texture and green yolks.
- Customize by adding ingredients like diced celery or swapping mustard types.