Preparation Steps

• Hard boil 12 large eggs (plus I suggest at least 2 extra in case you have difficulty peeling one or two of them). In summary, add the eggs to a kettle or pot, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
• Halve the hard-boiled eggs vertically; set aside.
• Place the yolks in a medium bowl and to it, add the mayonnaise, shredded cheese, pimentos, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mash to combine until smooth and creamy.
• Carefully spoon the filling mixture into the center of each egg white. A small spoon works well, though a piping bag with a large round tip can also be used for a neater presentation. Repeat until all empty egg whites are filled.
• Evenly sprinkle each deviled egg with smoked paprika. Add a pimento or two for garnishing, and optionally sprinkle with thinly sliced green onions. Serve immediately. Eggs are best served fresh but will keep airtight in the fridge for up to 2 days, though they may not look as pretty and the filling mixture may turn runnier as time passes.