Homemade Pimento Cheese Spread

"I have tasted a lot of different brands of pimento cheese spreads & some homemade but, I still prefer my recipe. I have been making this recipe for over 20 years and it always seems to be a favorite with my family & friends, asked for often. It takes a bit of time, but totally worth it. And though it reads like it will be hard, it's not. I have detailed the steps that I use to make it easier."
photo by CabinKat photo by CabinKat
photo by CabinKat
Ready In:
2 pounds




  • First thing to do is boil the eggs and drain the pimentoes, set aside.
  • While the eggs are boiling, get a nice large bowl out with a tight lid.
  • Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside.
  • Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix.
  • In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese.
  • Add the remaining eggs, don't mix.
  • Melt the other half of the Velveeta. Add to bowl.
  • Add remaining sauce and pimentoes, mix well.
  • Once all is together add the mayo or salad dressing. Mix in well.
  • If it hasn't cooled a bit by now, let cool enough to refrigerate.
  • Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed.
  • The sauce that you have added will keep this spread "spreadable" the entire time you have it.
  • Enjoy on crackers or celery.
  • NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.

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My Mom didn't like more than one cook (herself) in the kitchen at any given time, so I taught myself to cook after I lived on my own. I never liked the same old stuff so I had started to experiment with recipes. I found loads of recipes to play with throughout the years, even before the internet (grin). 15 years ago I met a man who loves to cook as much as me. We have been having loads of fun with the recipes that we find. We only post what we find a delight to make and eat.
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