1-Place 12 large eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes.

2-Transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier. Peel the eggs carefully to keep the whites intact and slice each egg in half lengthwise.

3-Remove the yolks and place them in a medium mixing bowl. Set the egg white halves on a tray, cut side up, ready for filling. For plate stability, cut a small 1/8-inch slice from the rounded bottom of any egg whites that wobble so they sit flat on a platter.

4-Add to the bowl with the yolks: 1 1/2 cups grated or shredded 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. These measured amounts balance tang, salt, and cream for a classic Southern pimento cheese deviled egg filling.

5-Use an electric mixer on low to medium speed and blend until the mixture is smooth and creamy, about 30 to 45 seconds. If you prefer a chunkier texture, mix by hand with a fork until combined but still slightly textured.

6-Gently fold in the drained pimentos from the four-ounce jar until evenly distributed. Taste and adjust seasoning with a pinch more salt or pepper as you like.

7-Transfer the filling to a piping bag fitted with a star tip for a pretty presentation, or use a spoon to heap the mixture into each egg white half. Aim for even amounts so all 24 deviled eggs match on the platter.

8-Sprinkle each filled egg with smoked paprika for color and a touch of warm smoke. If smoked paprika is not available, regular paprika works as a substitute and still provides color.

9-Arrange the eggs on a chilled platter or in a deviled egg tray. To stop them from sliding on the platter, use a deviled egg container, slice a small flat from the egg bottom, or pipe a small dab of filling underneath each egg as a glue point.

10-Leftover filling makes a great snack on crackers or as a spread for sandwiches. Store assembled eggs in an airtight container lined with paper towels to absorb moisture and keep them fresh for up to 2 days in the refrigerator.