To a medium pot, set over medium-high heat, add the cold eggs; cover the eggs with about an inch of water. Bring the water to a gentle boil. When the water reaches a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. Transfer the eggs to a colander and place under cool water. Roll and lightly crack the eggs on the counter and peel. Repeat with the remaining eggs. With a sharp knife, cut the eggs in half. Scoop out the egg yolks of the egg whites.

To a food processor, add the egg yolks, minced garlic clove, pimentos, pimento juice, mayonnaise, Worcestershire, cheddar cheese, hot sauce, paprika, a few turns of pepper; pulse until very smooth. Give it a taste and adjust the hot sauce and salt to taste (I ended up adding about 1/2 teaspoon of salt).

Transfer the pimento egg puree to a piping bag with a star tip attached. Pipe the egg mixture into each of the egg whites. If you don’t have a piping bag, this mixture is smooth enough to use just a spoon! Top each deviled egg with a dash of smoked paprika as garnish.