Pimento Cheese Deviled Eggs

You know we can’t have a southern luncheon (or any any get together, really) without serving our pimento cheese, so when planning our vintage southern-themed luncheon, we decided to combine our pimento cheese with another Southern favorite - deviled eggs! These pimento cheese deviled eggs are the perfect bite, and we can’t wait for you to serve them at your next gathering!

12 large eggs (we always use @vitalfarms)
1/3 cup mayonnaise (we love @dukes)
2 teaspoons dijon mustard
1/4 cup drained diced pimientos 
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
3 oz. extra-sharp cheddar cheese, shredded 
1/2 teaspoon Tabasco
Paprika and Parsley for garnishing

Fill a large pot with water and bring to a boil over high heat. Carefully lower eggs into boiling water and cook, undisturbed, for 12 minutes.

Fill a large bowl halfway with ice and add enough water to cover the ice.

Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.

Cut eggs in half lengthwise and carefully remove yolks. Add yolks to a small food processor. Add mayonnaise, mustard, pimientos, onion powder, garlic powder, salt, and cheese. Process until smooth.

Place halved egg whites onto a platter.

Place a piping bag or ziplock bag into a cup. Spoon yolk mixture into the bag, snip the end and pipe the mixture into the egg white halves.

Sprinkle evenly with smoked paprika and garnish with a tiny parsley leave. Serve immediately, or store in an airtight container in refrigerator forup to 3 days.