This pimento cheese egg salad is the perfect way to use leftover hard-boiled eggs. Hard-boiled eggs combined with sharp cheddar cheese, pimentos, and a few other delicious creamy ingredients. You’ll love this simple spin on classic egg salad.
Are you tired of traditional egg salad?
Well, I have you covered with this jazzed-up version that combines 2 classic sandwich recipes – pimento cheese and egg salad!
That’s right – this pimento cheese egg salad is about to be your new favorite sandwich!
Delicious hard-boiled eggs mixed together with cream cheese, mayo, sharp cheddar cheese, and diced pimentos.
It’s such an easy dish to make that is great served on soft bread, bagels, or spooned onto crunchy crackers.
Trust me, if you’re a lover of egg salad or pimento cheese, you’ll be a lover of this pimento cheese egg salad.
Also, apparently the Master’s they serve both famous egg salad sandwiches and pimento cheese sandwiches. This is basically a mashup of both! Who knew I was apparently so on top of gold trends.
Ingredients for pimento cheese egg salad
- Hard-boiled eggs – I love making Pressure Cooker Hard Boiled Eggs because they are easy to make, peel like a dream, and require very little cleanup.
- Sharp cheddar cheese – I used a basic bagged sharp cheddar cheese that brought lots of “zip” to the recipe.
- Diced pimentos – You can’t have pimento cheese without diced pimentos! You can find jarred diced pimentos near the olives in most grocery stores.
- Mayonnaise – Just a touch for the classic egg salad taste and feel.
- Cream cheese – This adds a creaminess to the egg salad that compliments the flavors and also brings in that classic pimento cheese texture and flavor.
- Yellow mustard – I really like yellow mustard because it has a bit heavier of a vinegar tang but Dijon mustard works well here too.
- Spices – I used a mix of cayenne pepper, kosher salt, and black pepper for this recipe. I like the tiny bit of heat the cayenne pepper brings but it can be skipped if you’re not a fan of mild heat.
What is pimento cheese?
Pimento cheese is a type of dip or spread that is made from shredded cheese, mayonnaise, and pimentos.
It’s very popular in the southern part of the US and is often found served as an appetizer, slathered on burgers, or served plain with crackers or vegetables.
What to serve with a egg salad sandwich
Here a few delicious side dishes that would pair nicely with these sandwiches:
- This is the PERFECT summer salad. Crispy, tangy, and tastes great for days in the fridge. Try The Best Cucumber Salad.
- Craving a delicious veggie? Well, this recipe is just that! Try my Roasted Asparagus.
- This potato salad is made with a light non-mayo based dressing so it’s the perfect side dish! Try my Herbed Dijon Mustard Potato Salad.
- Love peppers? You have to try my Blistered Shishito Peppers.
Storing egg salad
If you don’t gobble up all your egg salad right away you can easily store it in the refrigerator for up to 3 days.
How to serve pimento cheese egg salad
There are lots of ways to serve egg salad and here are a few ideas:
- Soft bread – I LOVE (as seen in the photos) egg salad when served on soft squishy white bread. It’s my favorite!
- Toasted bread – Coming in second place is my love of egg salad on toast. Especially when that toast is the sourdough variety.
- Bages – Egg salad on a bagel is a great breakfast. Add a slice or two of bacon and it’s even more delicious!
- Crackers – Not feeling like a sandwich? Well, try some yummy crackers instead.
More simple sandwich recipes
- Do you love summer tomatoes? Try my Summertime Tomato Sandwich.
- Craving an easy and filling sandwich? Try my Turkey and Cheese BLT Sandwich.
- Want another spin on a traditional sandwich? Try my Avocado Egg Salad BLT.
- Love tuna salad? Try my Pesto Tuna Baguette Sandwich.
- 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
- 2 tablespoons diced pimentos, drained
- 1 teaspoon yellow mustard
- 1/8 teaspoon cayenne pepper
- Kosher salt, to taste
- Black pepper, to taste
- In a large bowl add all ingredients and mix until combined.
- If the mixture is too thick you can add a little more mayonnaise to reach your desired consistency.
- Cover and keep refrigerated for up to 3 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 315mgSodium: 440mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 18g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.