Pimento Cheese Egg Salad
A combination of two Southern classics, this Pimento Cheese Egg Salad is creamy and hearty with just the right amount of heat. With almost no cooking required, it's the perfect recipe for summer lunch.
Servings: 8 people
Ingredients
- 4 ounces shredded sharp cheddar cheese
- 4 ounces cream cheese , softened
- 1 cup mayonnaise
- 2 tablespoons diced pimentos , well-drained
- 2 scallions , thinly sliced
- 1 tablespoon minced fresh jalapeno
- 1 tablespoon dijon mustard
- 1 teaspoon hot sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 12 hard-boiled eggs , peeled and roughly chopped
Instructions
- Add the cheddar, cream cheese, mayonnaise, pimentos, scallions, jalapeno, dijon, hot sauce, garlic powder, salt, and pepper to a large bowl.
- With an electric hand mixer, whip until well combined.
- Using a spatula, gently fold in the chopped eggs.
- Taste and adjust seasoning as needed. Serve immediately or chill until serving.
Nutrition
Calories: 418kcal | Carbohydrates: 3g | Protein: 14g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 320mg | Sodium: 516mg | Potassium: 155mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 1mg