Breakfast & Brunchbellyfull
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.
👥 8 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
📝 Preparation Steps
1
Add the cheddar, cream cheese, mayonnaise, pimentos, scallions, jalapeno, dijon, hot sauce, garlic powder, salt, and pepper to a large bowl.
cream cheese (, softened)4 ouncesmayonnaise1 cupdiced pimentos (, well-drained)2 tablespoonshot sauce1 teaspoon
2
With an electric hand mixer, whip until well combined.
3
Using a spatula, gently fold in the chopped eggs.
4
Taste and adjust seasoning as needed. Serve immediately or chill until serving.
Nutrition Facts
calories
418 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
2 g
sodium Content
516 mg
protein Content
14 g
trans Fat Content
0.1 g
cholesterol Content
320 mg
carbohydrate Content
3 g
saturated Fat Content
11 g
unsaturated Fat Content
24 g
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