Start by boiling the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let it sit for 12-14 minutes, then transfer the eggs to an ice bath to cool. Once cooled, peel and cut them in half lengthwise.
In a mixing bowl, remove the yolks from the egg whites and place them in a separate bowl. Add mayonnaise, cheddar cheese, drained pimentos (reserving 2 tablespoons for garnishing), yellow mustard, Worcestershire sauce, garlic powder, salt, and black pepper to the egg yolks. Mash the mixture with a fork until it’s well combined and creamy.
Transfer the filling into a pastry bag or a plastic sandwich bag with the corner snipped off. Pipe the mixture into each egg white half, filling them generously.
Sprinkle the tops of the filled eggs with smoked paprika and garnish with the reserved pimentos. You can also add sliced green onions for an extra pop of color and flavor. Serve immediately or refrigerate until ready to serve.
