Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn the heat off, and let sit for 10–12 minutes for firm but not chalky yolks.

Transfer the cooked eggs to a large bowl of ice water and let them chill for at least 10–15 minutes to stop the cooking and help prevent a gray ring around the yolks.

Gently crack the shells all over, then peel the eggs under a thin stream of running water. Set the peeled eggs aside. Minor dings in the whites are fine.

Pat the peeled eggs dry. Slice each egg in half lengthwise and carefully pop the yolks into a medium mixing bowl. Arrange the whites on a platter or deviled egg tray.

Use a fork or small potato masher to mash the yolks until very fine and fluffy. The smoother they are now, the creamier the filling will be.

To the mashed yolks, add mayonnaise, softened cream cheese, shredded sharp cheddar, Dijon or yellow mustard, pickle juice or apple cider vinegar, garlic powder, onion powder, hot sauce, smoked paprika, salt, and black pepper. Stir until very well combined, pressing the mixture against the sides of the bowl to smooth out any cream cheese bits.

Gently stir in the well-drained diced pimentos. Taste and adjust seasoning with additional salt, pickle juice or vinegar, or hot sauce as needed. The filling should be creamy, slightly tangy, and well seasoned.

If time allows, cover the bowl and chill the filling for 20–30 minutes. This firms it up and makes it easier to pipe or spoon into the egg whites.

Spoon or pipe the pimento cheese filling into the egg white halves. For a decorative look, use a piping bag fitted with a star tip or a zip-top bag with the corner snipped. Fill each egg generously.

Sprinkle the tops with a little smoked or regular paprika and garnish with extra diced pimentos, chives or green onion, and/or crumbled bacon if desired. Serve chilled.