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Chef Suga's Recipe for Deviled Eggs with Suga's Pimento Cheese
This month, we shine the spotlight on Atlanta Chef Stacey West (Chef Suga), founder and creator of Suga’s Pimento Cheeses. She shares her easy and delicious recipe for deviled eggs with Suga's Pimento Cheese.
We invite you to follow along with Simply Amazing Living's Atlanta Chef series where we feature an Atlanta chef and one of their amazing and easy to make recipes that you can make at home. Please check our website each month for recipes created by experts in the culinary field and pin the recipes to your Pinterest boards. Don't miss Chef Kelley Hicks's recipe for Rustic Chicken Pot Pie and Chef Elisa Oliver's recipe for Blackened White Fish Over Hearts of Palm Puree.
Pimento Cheese is the Caviar of the South
To say that pimento cheese is popular in the south is an understatement. At almost every house party or gathering in the south, you most likely will see pimento cheese on display. Pimento cheese really is the caviar of the south.
Me personally, I don't like pimento cheese in general. I am not a fan of mayonnaise and most pimento cheese spreads that I have tasted in the past have the overwhelming taste of mayonnaise. That is until I tried Suga's Pimento Cheese.
When I tried Suga's Black Truffle Pimento Cheese, it was love at first bite! In fact, I have tried all of the flavors they offer and love each and every one. Suga's Pimento Cheeses taste great on burgers, eggs, and in grilled cheese sandwiches. Or, you can just eat them fresh out of the container with vegetables, crackers, or pita chips.
Chef Suga and her team use farm-fresh, no preservatives, and small-batch ingredients from local restaurant supply companies, Atlanta farmers, and other local vendors to ensure the highest and freshest quality.
About Chef Suga
Stacey West earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn’t want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.”
Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. She has worked with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown.
Suga's Pimento Cheeses
In 2017, Chef Suga, her son Quinton and her husband Robert took over the Sunday brunch at a metro area restaurant. For two months, they spent their Sunday mornings in the kitchen serving up southern classics such as chicken and waffles, catfish po’boys, sweet potato corn muffins, and their famous pimento cheese grits.
The brunch menu was a hit, but the cheese grits stood out week after week as the most requested item. Soon enough customers were asking for the pimento cheese alone. After identifying this trend, Chef Suga decided it was time to give the people what they wanted and perfected two pimento cheese recipes (Original and Jalapeno) to be served and sold on their own so she decided to try her hand in the restaurant industry and launched Suga’s Enterprises LLC.
Suga's Pimento Cheese Flavors
Roasted Poblano & Monterey
Serrano & Pepper Jack
Bacon Asiago Jalapeno
Coming Soon: Pesto and Feta
Suga's Vegan Pimento Cheese Flavors
All vegan flavors are made with potato plants and corn and are 100% dairy-free.
Free from lactose, soy, gluten, and nuts, Suga’s vegan pimento cheese looks and tastes like the real thing!
Suga's Pimento Cheese Deviled Eggs Recipe
8 large eggs (hard-cooked and peeled)
½ cup mayo
1 tablespoon yellow mustard or Dijon
Salt and pepper to taste
1 teaspoon white wine vinegar
Suga's Roasted Poblano Pimento Cheese
Bacon jam or tomato jam for topping of deviled egg
Cut eggs in half, separate yolk in one mixing bowl, and put whites on a plate.
Mash yolks with a fork then stir in mayo, mustard, vinegar, and ½ container of Suga's Roasted Poblano Pimento Cheese, combine ingredients add salt and pepper to taste. Taste mixture to see if you need to add a little more pimento cheese for your taste.
Spoon a little of the egg mixture into the egg whites, dividing evenly for each egg.
Top each egg with some bacon jam or tomato jam (both taste great with pimento cheese) and then sprinkle with paprika.
Serve immediately or refrigerate until ready.
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