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Chef’s Choir: Mike’s Pimento Cheese Deviled Eggs

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

Chef Mike Deuel shares his recipe for Pimento Cheese Deviled Eggs – a crowd favorite and delish for Easter (or any other time you have folks coming over!)

Chef’s Note: These deviled eggs aren’t just a snack — they’re a power move. Each bite is creamy, smoky, tangy, and just fiery enough to leave an impression. Control the heat. Command the flavor. Serve with confidence.

Ingredients:

  • 6 large eggs
  • ¼ cup sharp cheddar cheese, finely grated
  • ¼ cup cream cheese, softened
  • 2 tbsp mayonnaise
  • 2 tbsp pimentos, finely diced
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika, plus extra for garnish
  • A dash of hot sauce (because life needs heat)
  • Salt and freshly ground black pepper to taste
  • Chives or parsley for garnish (optional)

Method:

  1. Command the Boil: Place your eggs in a single layer in a pot and cover with cold water. Bring to a rolling boil over medium-high heat. The second that water hits a boil, remove the pot from heat, cover, and let the eggs sit for 10 minutes. Precision is key.
  2. Ice Bath Ritual: Transfer the eggs into an ice bath immediately — shock them into submission. Let them chill for about 5 minutes. This ensures clean peeling and perfectly set yolks.
  3. Separate and Conquer: Peel the eggs, slice them in half lengthwise, and gently pop the yolks into a mixing bowl. Set the whites aside on a serving platter, pristine and waiting.
  4. Craft the Filling: Mash the yolks with a fork until smooth. Add cheddar, cream cheese, mayo, pimentos, Dijon mustard, smoked paprika, and a dash of hot sauce. Stir with purpose, ensuring every element fuses into a bold, creamy mixture. Season with salt and pepper to taste.
  5. Pipe with Precision: Transfer the filling into a piping bag (or a zip-top bag with the corner snipped) and pipe the mixture into the egg whites. Every swirl should feel intentional — a statement.
  6. Garnish and Serve: Dust each egg with a final whisper of smoked paprika. For a little drama, add finely chopped chives or parsley. Serve immediately, or chill for up to an hour if you want the flavors to deepen and smolder.

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