1-Step 1: Boil the Eggs Place your 12 large eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a full rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water for 9 to 12 minutes. This gentle cooking method yields tender, bright yellow yolks without that unappetizing gray ring around the edges. While the eggs sit, prepare an ice bath a large bowl filled with ice and cold water. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for at least 5 minutes. This stops the cooking process and makes peeling much easier.

2-Step 2: Peel and Halve the Eggs Gently tap each egg on the counter to crack the shell, then roll it between your palms to loosen the shell membrane. Peel carefully under cool running water the water helps slip the shell off cleanly. Once peeled, pat the eggs dry with a paper towel. Using a sharp knife, cut each egg in half lengthwise. For the cleanest cuts, wipe the knife blade with a damp cloth between cuts. Gently squeeze or use a small spoon to pop the yolks out into a medium mixing bowl. Arrange the empty egg white halves on your serving platter or cutting board.

3-Step 3: Prepare the Filling Now comes the fun part creating that creamy Pimento Cheese Deviled Eggs filling. To the bowl with the cooked yolks, add your 1 1/2 cups of grated sharp cheddar cheese, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon honey Dijon mustard, 1/2 teaspoon garlic powder, and 1 cup mayonnaise. Use a hand mixer or stand mixer to blend everything together until completely smooth. This usually takes about 1 to 2 minutes on medium speed. The mixer breaks down the yolks and incorporates air, giving you a light, fluffy texture that spreads or pipes beautifully.

4-Step 4: Add the Pimentos Once your base mixture is smooth, open your 4-ounce jar of chopped pimentos and drain them thoroughly. Excess liquid can make your filling watery, so give them a gentle press with a spoon or paper towel. Stir the drained pimentos into the yolk mixture by hand using a spoon or spatula. Folding them in rather than mixing preserves those pretty red flecks and prevents the pimentos from breaking down too much. Take a moment to taste your filling now. This is your chance to adjust the seasonings to your liking. Want more tang? Add a touch more mustard. Need more savory depth? Sprinkle in a bit more salt or garlic powder. The beauty of this recipe is its flexibility.

5-Step 5: Fill the Egg Halves You have two options for filling your eggs. The simple method uses two spoons scoop some filling with one spoon and use the other to slide it into the egg white. For a more elegant presentation, transfer the filling to a piping bag or zip-top bag with the corner snipped off. Pipe the filling in a swirling motion into each egg half, creating a pretty peaked top. Fill each of the 24 egg halves generously. You should have plenty of filling, so don’t be shy about mounding it up nicely. If you have leftover filling, save it it makes an excellent spread on crackers or sandwiches.

6-Step 6: Add the Finishing Touches Sprinkle smoked paprika lightly over the top of each filled egg. The paprika adds a gorgeous pop of color and a subtle smoky flavor that complements the pimento cheese perfectly. For extra flair, you could also add a tiny sprig of fresh parsley, a slice of green olive, or an extra piece of pimento on top of each egg. Your Pimento Cheese Deviled Eggs are now ready to serve! For the best flavor, chill them in the refrigerator for about 30 minutes before serving. This allows the flavors to meld and the filling to firm up slightly.